- 8 dl water
- 150 g øland wheat flour
- 900 g manitoba flour
- 6 g yeast
- 200 g sourdough
- 30 g salt
- 140 g chopped walnuts
Stir flour and water briefly together on a mixer. Let it rest for an hour. This is called an autolysis - this process gives the gluten network a head start and makes the bread better.
After the dough has rested for an hour, add sourdough, yeast and salt. Knead the dough at full speed until it releases the edges of the bowl. This takes approx. 5 min. You can make the gluten test. The gluten test is done by taking a small piece of dough and extending it between your fingers. If you can expand / stretch the dough so much that you can see the shadow of your fingers through the dough without it breaking, you are done with the kneading. Add chopped walnuts and knead the dough for 1 min to prevent the walnuts from crumbling.
Divide the dough in half and pour it into two different greased plastic buckets with olive oil. It is important that the plastic container is large and can hold the dough to rise. Let the dough rise for 2-3 hours at room temperature and then put it to cool. The dough has the best of rising 24 hours in total.
Turn the oven to 275 degrees above / below heat and put a small ovenproof dish in the bottom with boiling water in. The steam makes the buns rise nicely. The oven must be heated for approx. half an hour before use. Take the dough out of the fridge and carefully pour it out on a floured table. Chop the dough into nice buns and carefully lift them onto the hot baking tray.
Bake them for 13-15 min. After the first 8 minutes, take out the dish with the boiling water and finish baking the buns for the remaining minutes. The buns should be dark and sound hollow when tapped. Let them cool on a baking sheet before serving.