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Baking recipe · from the recipe book

Cheddar Walnut Seeded Spelt Sourdough Batard

A nutty, tangy spelt batard with pockets of sharp melted cheddar, toasted walnuts and a crackly sesame crust.

Cheddar Walnut Seeded Spelt Sourdough Batard

Ingredients

  • 14 oz400 gWhole spelt flour
  • ¾ cup100 gBread flour
  • 1½ cups350 gWaterlukewarm, divided
  • 3½ oz100 gActive sourdough starter (100% hydration)
  • 1¾ tsp10 gSalt
  • 1 cup shredded120 gCheddar cheesesharp, cut into 1/2-inch cubes
  • ⅔ cup chopped70 gWalnutstoasted and roughly chopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 2 tbsp15 gGround flaxseed
  • 2 tbsp20 gSesame seedsfor the crust

Steps

  1. Night before, about 8 to 12 hours ahead: feed your sourdough starter at its usual 1:1 ratio and leave it at about 75°F (24°C) until doubled, bubbly and domed, usually 4 to 8 hours after feeding.
  2. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then cool and chop. Cube the cheddar and keep it chilled until needed.
  3. In a large bowl, mix the spelt flour and bread flour with 320 g of the water (most of it) until no dry patches remain. Cover and rest 45 minutes.
  4. Add the sourdough starter and squeeze it into the dough. Sprinkle on the salt and the remaining 30 g of water and pinch until fully absorbed. The dough is about 74% hydration and 2% salt, counting what the starter brings.
  5. Bulk rise at about 75°F (24°C) for 4 to 5 hours. After 30 minutes, do the first set of stretch-and-folds, then spread the dough slightly and scatter over the walnuts, pumpkin seeds, flaxseed and cheddar; fold the dough over them. Do 3 more sets of stretch-and-folds 30 minutes apart, then let it rest untouched. Spelt is delicate, so fold gently. Bulk is done when the dough has risen about 50%, looks domed and shows bubbles at the sides.
  6. Turn the dough onto a lightly dampened counter, pre-shape into a round and rest 20 minutes. Shape into a tight batard, mist the top with water and roll it in the sesame seeds.
  7. Place seam side up in a parchment-lined banneton or bowl, cover and proof 1 hour at room temperature, then refrigerate overnight, 10 to 14 hours, until it springs back slowly when poked.
  8. Place a lidded Dutch oven in the oven and preheat to 475°F (245°C) for 45 minutes.
  9. Lift the cold loaf out on its parchment, score one long slash down its length, and lower it into the hot Dutch oven. Cover and bake 20 minutes.
  10. Uncover, reduce to 450°F (230°C) and bake 22 to 25 minutes more, until deep brown and crisp and the center reads 205°F (96°C).
  11. Cool on a rack at least 2 hours before slicing into 12 slices so the crumb sets and the cheese firms up.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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