Pecan, Walnut and Rosemary Sourdough

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For a long time I got into the habit of baking bread for necessity. I’d bake four or 6 loaves white loaves a week, eat a couple fresh and freeze the rest. I’d bulk bake for the foreseeable future and then move on to other things.

Then with the workshops, bread baking became work (don’t get me wrong, it’s work that I LOVE but it’s still work).

So last week, I decided that enough was enough, I love baking, I’m learning so many cool new things, so why not enjoy that and put a little love back into my bread. I mean, I have to say, I do love baking dark crusty white loaves. The darker the better, with delicious crisp crusts, but there’s nothing like a little experimentation.

Nut and rosemary sourdough

So I thought I’d start testing out some different flavour combinations and now my brain is running rife with delicious combinations. They’ll definitely hit the blog as they’re tested out and approved. I’d love for you to share your favourite, or a flavoured bread you’d love to try below.

pecan walnut and rosemary sourdough

This bread with toasted pecans and walnuts and some finely chopped fresh rosemary would be divine on a cheese platter. The crunch would go wonderfully with a soft creamy d’affinois cheese and some sweet sticky fruit paste.

Pecan, Walnut and Rosemary Sourdough
Recipe Type: Sourdough Bread
Author: Clare Reilly
  • 150 gm ripe bubble sourdough starter
  • 300 gm cold water
  • 500 gm bread flour
  • 9 gm salt
  • 2 tblsp finely chopped rosemary
  • 1/2 cup pecan nuts
  • 1/2 cup walnuts
  1. Roughly chop nuts, leaving a few chunky bits. Dry roast in a hot fry pan until toasted. Remove from pan and allow to cool.
  2. Mix up the starter, water, rosemary, flour, salt and nuts well until all dry ingredients are well incorporated.
  3. Leave to rise in a cool spot until roughly doubled in size, mostly you’re looking out for a cheesey stringies behind the dough.
  4. Once risen, turn oven to 260℃ or as hot as your oven goes.
  5. Shape your bread and place onto baking paper, cover with damp tea towel.
  6. When oven gets to temperature, slash your bread with panache, place bread and baking paper into your bread baking pot, spray with a little water, put lid on and place into oven.
  7. Reduce temperature to 230℃. Bake for 20 mins.
  8. After 20 mins, remove lids and continue baking for a further 30 mins.
  9. Remove from oven and allow to cool completely until slicing and enjoying with your favourite soft cheese!


9 thoughts on “Pecan, Walnut and Rosemary Sourdough

  1. This sourdough sounds perfect Clare. I had to pin it for later, when I revive my starter again. Thank you too for the great Sourdough e-book – there’s so much information there that’s a great help. Thank you for your inspiration, I may just get my starter out agin now 🙂 x

  2. I also have jumped on the sourdough bandwagon and love it. Thank you for the Sourdough e-book…..a useful resource.

  3. I love rye breads. Would you have to create a rye starter or could you create a rye bread by substituting the white flour in the recipe for a rye baker’s flour using the white bread starter?


  4. Hi Clare

    Do u let this rise a second time after shaping it? I am not sure how long you leave it after shaping it before you put it in the oven….



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