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Wild Rice and Acorn Flour Country Loaf with Toasted Nuts Recipe

Wild Rice and Acorn Flour Country Loaf with Toasted Nuts Recipe

Learn how to make this homemade artisanal Wild Rice and Acorn Flour Country Loaf with the perfect blend of nuttiness and earthiness. This best rustic bread recipe combines ancient grains with modern sourdough techniques for a hearty, flavorful loaf that's perfect paired with soups or used for exceptional sandwiches.
Difficulty:
Advanced
Prep Time:
24 hours
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic round country loaf with a deep caramelized crust displaying beautiful crackling patterns, photographed in soft natural morning light on a weathered wooden bread board. A cross-section view reveals a tender, slightly dense crumb studded with wild rice grains and toasted nut pieces creating appealing texture variations. The deep amber color of the bread's interior showcases the acorn flour's distinctive hue, while scattered whole grains and nuts surround the base of the loaf. Steam gently rises from a freshly cut slice, capturing the bread's wholesome warmth against a backdrop of natural linen and scattered flour dusting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g bread flour</li><li class="ingredients-single-item">75g acorn flour (or chestnut flour)</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">150g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">350ml filtered water, at room temperature</li><li class="ingredients-single-item">75g cooked wild rice, cooled</li><li class="ingredients-single-item">80g mixed nuts (walnuts, hazelnuts, pecans), lightly toasted and roughly chopped</li><li class="ingredients-single-item">12g salt</li><li class="ingredients-single-item">10g honey</li><li class="ingredients-single-item">Rice flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy lidded pot</li><li class="equipment-single-item">Banneton proofing basket</li><li class="equipment-single-item">Bread lame or sharp razor</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by mixing your sourdough starter with the filtered water in a large bowl until well combined. This helps distribute the wild yeasts and bacteria evenly throughout the dough for consistent fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add all three flours to the bowl and mix until no dry flour remains, forming a shaggy dough. Cover with a damp cloth and let rest for 30 minutes – this autolyse period allows the flour to fully hydrate and begins gluten development without the interference of salt.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>After the rest period, add the salt and honey to the dough, working them in with wet hands. The salt strengthens gluten bonds while the honey provides food for the yeast and contributes subtle sweetness that balances the earthy acorn flour.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Perform 4-6 sets of stretch and folds over a 2-hour period (one set every 30 minutes). To do this, wet your hands, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat until you've folded all four sides. This develops gluten structure without aggressive kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the second stretch and fold, gently incorporate the cooked wild rice and 2/3 of the toasted nuts. Work them in carefully to maintain the developing gluten network. Don't worry if they don't distribute perfectly – they'll continue to integrate during fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once your stretch and folds are complete, allow the dough to bulk ferment at room temperature (21-24°C) for 4-6 hours, or until it has increased in volume by about 50% and shows visible bubbles on the surface. The dough should feel pillowy and alive.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently turn the dough onto a lightly floured surface, being careful not to deflate it too much. Perform a gentle pre-shape by folding the edges toward the center to create tension on the surface. Let rest for 20 minutes uncovered – this bench rest allows the gluten to relax before final shaping.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the final shape, flip the dough over so the smooth side is down. Fold the edges toward the center again, then roll the dough toward you to create a tight package with good surface tension. The tension on the outside of the loaf is crucial for proper oven spring.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust a banneton basket generously with rice flour (which doesn't absorb moisture like wheat flour), then place the dough seam-side up in the basket. Sprinkle the remaining toasted nuts over the seam side, pressing them gently into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the basket with a plastic bag or damp cloth and refrigerate for 12-16 hours for cold fermentation. This slow, cool rise develops complex flavors and makes the dough easier to score and handle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>The next day, place your Dutch oven in the oven and preheat to 250°C (480°F) for at least 45 minutes. The extremely hot pot mimics a professional steam-injected oven by trapping moisture from the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to bake, carefully turn your dough out onto a piece of parchment paper. Score the top with a decisive cut about 1cm deep using a bread lame or sharp razor – this allows for controlled expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Lower the dough into the hot Dutch oven using the parchment paper as a sling. Be extremely careful as the pot will be very hot. Cover with the lid and return to the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake covered for 25 minutes – during this time, the trapped steam helps the bread rise fully and develop a thin, crisp crust. Then remove the lid and reduce temperature to 230°C (450°F) to allow the crust to caramelize and deepen in color for another 20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Your bread is done when it's deeply browned and sounds hollow when tapped on the bottom. An internal temperature of 96-98°C (205-208°F) confirms it's perfectly baked. Transfer to a wire rack and let cool completely (at least 2 hours) before slicing – cutting too soon will make the crumb gummy as the starches haven't fully set.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Wild Rice and Acorn Flour Country Loaf with Toasted Nuts Recipe?

This artisanal bread combines bread flour, acorn flour, whole wheat flour, sourdough starter, water, cooked wild rice, toasted mixed nuts (walnuts, hazelnuts, pecans), salt, and honey. Rice flour is used for dusting the proofing basket.

How to cook Wild Rice and Acorn Flour Country Loaf with Toasted Nuts Recipe at home?

Learn how to cook Wild Rice and Acorn Flour Country Loaf with Toasted Nuts by combining sourdough techniques with specialty ingredients. Mix flours with starter and water, incorporate wild rice and nuts during folding, cold ferment overnight, then bake in a preheated Dutch oven for 45 minutes total—25 minutes covered followed by 20 minutes uncovered for perfect crust development.

Can I substitute acorn flour if I can't find it?

Yes, chestnut flour makes an excellent substitute for acorn flour as noted in the recipe. You could also use buckwheat flour or additional whole wheat flour, though this will alter the earthy flavour profile that makes this bread unique. Each alternative will produce slightly different results.

Why is the long fermentation process necessary for sourdough country loaves?

The extended fermentation (24 hours total) develops complex flavours, improves digestibility by breaking down gluten proteins, creates that distinctive sourdough tang, and enhances preservation qualities. The cold overnight proof also makes the dough easier to handle and score before baking.

What's the purpose of baking bread in a Dutch oven?

A Dutch oven mimics professional bakery steam ovens by trapping moisture released from the dough during baking. This creates the perfect environment for maximum oven spring, a crackling crust formation, and proper expansion of the loaf, resulting in that desirable artisanal appearance.

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This helps distribute the wild yeasts and bacteria evenly throughout the dough for consistent fermentation." }, { "@type": "HowToStep", "name": "Add flours and autolyse", "text": "Add all three flours to the bowl and mix until no dry flour remains, forming a shaggy dough. Cover with a damp cloth and let rest for 30 minutes – this autolyse period allows the flour to fully hydrate and begins gluten development without the interference of salt." }, { "@type": "HowToStep", "name": "Add salt and honey", "text": "After the rest period, add the salt and honey to the dough, working them in with wet hands. The salt strengthens gluten bonds while the honey provides food for the yeast and contributes subtle sweetness that balances the earthy acorn flour." }, { "@type": "HowToStep", "name": "Perform stretch and folds", "text": "Perform 4-6 sets of stretch and folds over a 2-hour period (one set every 30 minutes). To do this, wet your hands, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat until you've folded all four sides. This develops gluten structure without aggressive kneading." }, { "@type": "HowToStep", "name": "Add rice and nuts", "text": "After the second stretch and fold, gently incorporate the cooked wild rice and 2/3 of the toasted nuts. Work them in carefully to maintain the developing gluten network. Don't worry if they don't distribute perfectly – they'll continue to integrate during fermentation." }, { "@type": "HowToStep", "name": "Bulk fermentation", "text": "Once your stretch and folds are complete, allow the dough to bulk ferment at room temperature (21-24°C) for 4-6 hours, or until it has increased in volume by about 50% and shows visible bubbles on the surface. 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Sprinkle the remaining toasted nuts over the seam side, pressing them gently into the dough." }, { "@type": "HowToStep", "name": "Cold fermentation", "text": "Cover the basket with a plastic bag or damp cloth and refrigerate for 12-16 hours for cold fermentation. This slow, cool rise develops complex flavors and makes the dough easier to score and handle." }, { "@type": "HowToStep", "name": "Preheat oven and Dutch oven", "text": "The next day, place your Dutch oven in the oven and preheat to 250°C (480°F) for at least 45 minutes. The extremely hot pot mimics a professional steam-injected oven by trapping moisture from the dough." }, { "@type": "HowToStep", "name": "Score dough", "text": "When ready to bake, carefully turn your dough out onto a piece of parchment paper. Score the top with a decisive cut about 1cm deep using a bread lame or sharp razor – this allows for controlled expansion during baking." }, { "@type": "HowToStep", "name": "Transfer to Dutch oven", "text": "Lower the dough into the hot Dutch oven using the parchment paper as a sling. Be extremely careful as the pot will be very hot. Cover with the lid and return to the oven." }, { "@type": "HowToStep", "name": "Bake covered, then uncovered", "text": "Bake covered for 25 minutes – during this time, the trapped steam helps the bread rise fully and develop a thin, crisp crust. Then remove the lid and reduce temperature to 230°C (450°F) to allow the crust to caramelize and deepen in color for another 20 minutes." }, { "@type": "HowToStep", "name": "Check doneness and cool", "text": "Your bread is done when it's deeply browned and sounds hollow when tapped on the bottom. An internal temperature of 96-98°C (205-208°F) confirms it's perfectly baked. Transfer to a wire rack and let cool completely (at least 2 hours) before slicing – cutting too soon will make the crumb gummy as the starches haven't fully set." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-10", "reviewBody": "The nutty flavor profile in this bread is truly outstanding! I've been baking sourdough for years, but the combination of wild rice and acorn flour creates something special. The toasted nuts add the perfect crunch. Well worth the effort!", "name": "Exceptional Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Nair", "datePublished": "2024-04-05", "reviewBody": "The complex textures in this bread kept me coming back for more! The chewy wild rice grains against the tender crumb is delightful, and the nuts add a wonderful dimension. It paired beautifully with my homemade vegetable soup.", "name": "Textural Masterpiece", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-04-12", "reviewBody": "I had to order acorn flour online, but it was absolutely worth sourcing specialty ingredients for this recipe. The earthy flavors complement charcuterie boards beautifully, and my guests were impressed with this artisanal creation!", "name": "Worth Every Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Beaumont", "datePublished": "2024-04-18", "reviewBody": "This is the best artisanal bread I've attempted at home! The detailed instructions make the process manageable even for an intermediate baker. The crust is perfectly crackling and the interior has a wonderful flavor depth. 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