Walnut Sage Bread

We pair a hint of wild sage from our friends at Épices de Cru with the humble, yet rich flavors of toasted California walnuts in this naturally leavened (sourdough), freshly milled whole grain bread. Combining the relatively modern hard red spring wheat with the super flavorful ancient wheat, emmer, and a touch of freshly milled whole rye, results in a delightfully complex flavor. To coax the full potential out of the whole grains, we do a slow, overnight natural fermentation of the dough (which is very wet and dyed purple because of the tannins in the skins of the walnuts!) before baking. This bread is bold and dark! And rightly so, to match the boldness of all that’s going on in that crumb. Earthy, sweet, nutty, slightly tangy, floral, and a touch bitter. Toast it to take full advantage of the aromatic oils in the walnuts or press it into a panini with your favorite goat cheese.