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Christopsomo (Christ’s Bread), sourdough loaf with walnuts and fennel seeds


  • 800 gr hard wheat flour bread flour
  • 10 gr salt
  • 1-1 ½ tbsp fennel seeds
  • 250 gr sourdough starter
  • 420 ml warm water
  • 3-4 tbsp crushed walnuts
  • 3-4 tbsp sesame seeds
  • 1 walnut in its shell


  • Wake up your starter and allow to form light bubbles on top. Normally it needs 20-30 minutes depending where you store it.
  • In a large bowl mix the flour with the fennel seeds and salt. Follow in with the levain and the water. Knead for 5-6 minutes and let it rest under a clean towel. You can return to it after 2-3 hours.
  • In the second round, you can fold in the walnuts. Lightly dust a clean worktop with flour and transfer the dough. This time you will knead lightly knocking off the air bubbles and folding in the walnuts a spoonful at a time. Cover and rest for 6-8 hours.
  • Before you bake, transfer the bread on the worktop. Tear apart a small portion of the dough. Then again cut in two to form 2 strings and place them across the top of you loaf.
  • To decorate, lightly brush with water and sprinkle the sesame seeds on top. Place your shelled walnut in the middle and cut with a sharp knife the side of the cross to help the loaf rise.
  • Bake for 15 minutes at 220C and lower the oven at 200 for 30-35 minutes. Remove from the oven and allow it to cool down on a clean towel or a rack.