

Sliced Whole Wheat Walnut Sourdough (300-350g) by 28 Derby
Bread quality: Chilled
Note: Keep the bread refrigerated.
For croissants and puff pastries: heat in a toaster/convection oven at 180°C for 3–5 minutes until flaky. Avoid direct heat. For countertop toasters, turn off power and use residual heat. For other sweets: microwave for 15–20 seconds.
This recipe yields a hearty, rustic, country-style, sourdough walnut bread — a combination of whole wheat, spelt, rye, and walnuts. It has a nice crispy crust, dense interior, and lots of flavor.