\n<\/p>\n
Potica brings back many memories for me. And now I\u2019m sharing with you my recipe for sourdough potica, aka sourdough walnut swirl bread.<\/p>\n
Print<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 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<desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/blog-images-5-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Sourdough walnut swirl bread recipe\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) 115\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"225\" data-unit=\"g\">225 g<\/span> white wheat flour<\/li>\n<li><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> active white wheat flour sourdough starter<\/li>\n<li><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> walnut milk (or any milk of your choice)<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> rum<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> honey<\/li>\n<li><span data-amount=\"35\" data-unit=\"g\">35 g<\/span> fat\u00a0<\/li>\n<li><span data-amount=\"4\" data-unit=\"g\">4 g<\/span> fine sea salt<\/li>\n<li><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> ground walnuts<\/li>\n<li><span data-amount=\"200\" data-unit=\"g\">200 g<\/span> apple sauce<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> rum<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> honey<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<div class=\"recipe-instructions-data\">\n<div class=\"inner-wrapper\">\n<div class=\"content-wrapper\">\n<ol>\n<li id=\"instruction-step-1\">The night before preparing the walnut swirl bread, mix 75g of white wheat flour, 75 g of water and 1 tablespoon of your active sourdough starter. Leave to ferment overnight or until risen and bubbly on the surface<\/li>\n<li id=\"instruction-step-2\">In the morning, dissolve all of your starter in walnut milk. Add honey, rum, fat, salt and mix well. Add 225 g of flour and knead the dough until all ingredients come together. The dough will be quite soft. You could notice that the dough has a slight purple to grey tone \u2013 is it because of the tannins in the walnuts. Then knead the dough for 5 more minutes until the dough becomes smooth. Transfer it to a clean and slightly greased bowl and leave to rise until doubled in volume. It took 4.5 hours for my dough to double. If you would like to speed up the fermentation, you can place the bowl into a slightly warm oven.<\/li>\n<li id=\"instruction-step-3\">Just before you see your dough getting doubled in volume, prepare the filling and your baking dish. For the filling: mix ground walnuts with warm or cold apple sauce, honey and rum. Mix well until you get smooth paste. If the filling feels dry add more apple sauce to make it more spreadable. To prepare a baking dish grease it with fat (butter, coconut oil) and sprinkle it with flour.<\/li>\n<li id=\"instruction-step-4\">When the dough has doubled, use a plastic scraper to take it on a working surface and shape it into a ball. Leave it to rest for at least 10 minutes so you will be able to roll it easily as the dough will not shrink back.<\/li>\n<li id=\"instruction-step-5\">Roll the dough to be about half centimeter thick (or less if you would like to have more swirls seen in the profile) and to be as long as the inner perimeter of your baking dish (use a piece of string to measure it). Spread the filling across to the edges but leave a 2 cm stripe at one longer side without filling.<\/li>\n<li id=\"instruction-step-6\">Start rolling the dough tightly at the longer edge with filling. When done, carefully transfer it to a baking dish seam-side down and make sure you tuck the ends together.<\/li>\n<li id=\"instruction-step-7\">Leave the dough to rise again. It took my dough 1.5 hour to be fully proofed. How will you know the dough is ready to be put in the oven? Make an indent with your finger and observe the reaction \u2013 if the indent springs back quickly, leave it to rise a little bit more. If it comes back slowly, you will know it\u2019s ready to be put in the oven.<\/li>\n<li id=\"instruction-step-8\">At least 10 minutes before the bake, preheat your oven to 200\u00b0C (392\u00b0F) along with baking pan that you put on the lower rack.<\/li>\n<li id=\"instruction-step-9\">When ready, place the baking dish into oven, throw ice cubes on the baking pan and close the door. Bake the roll for 15 minutes at 200\u00b0C (392\u00b0F), 20 minutes at 180\u00b0C (356\u00b0F) and for another hour at 160\u00b0C (320\u00b0F). The top crust should be brown, but most importantly make sure the bottom is also baked. This time my oven played tricks on me, so I had to take the roll out of the baking dish after one hour and bake it on a baking pan afterwards.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">18 Hours<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">35 Minutes<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">dessert<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">European, American<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<p>When I was younger I would often ask my mom to make me a plum jam swirl bread. It was my ultimate comfort food. I got lost in the velvety crumb texture and seductive scent of baked plums and crunchy crust burnt in the wood-fired stove. <\/p>\n<p>Many years later I know that stepping into comfort food means overhearing my heart\u2019s whisper calls to reality and avoiding questions about how I really feel. I know how I feel. It\u2019s spring with all its light, lightness and uncertainties that just ask to be acknowledged. However, not with food, but with awareness. In this way I can leave the baked goods to just bring up all their hidden beauty unburdened by my thoughts. Just like the sweet sourdough walnut swirl bread, <a href=\"https:\/\/en.wikipedia.org\/wiki\/Potica\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">potica<\/a>.<\/p>\n<p>Potica [po-TEET-sah] is a typical Slovenian festive swirl bread eaten for Easter and Christmas. It comes in different shapes (round, long) and different fillings (walnut, <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-lemon-poppy-seed-bread-cake-with-lemon-icing\/\" data-type=\"post\" data-id=\"470\">poppy seeds<\/a><\/strong>, <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/whole-grain-wheat-sourdough-hamburger-buns-with-tarragon\/\" data-type=\"post\" data-id=\"486\">tarragon<\/a><\/strong>, chocolate, coconut, cracklings, <a href=\"https:\/\/www.thespruceeats.com\/what-is-carob-4775711\" target=\"_blank\" rel=\"noreferrer noopener\">carob<\/a>). Regardless the varieties, good potica is nowadays still considered as the pride of each housewife.<\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-walnut-swirl-bread-potica-poteetsah\">Sourdough Walnut Swirl Bread \u2013 potica [po-TEET-sah]<\/h2>\n<h3 class=\"wp-block-heading\" id=\"baking-schedule-for-this-sourdough-walnut-swirl-bread\">Baking Schedule for this Sourdough Walnut Swirl Bread<\/h3>\n<p>The dough for sourdough walnut roll was mixed in the morning, left to rise for 4.5 hours, then rolled and left to rise for the second time for another 1.5 hour. Sourdough starter was mixed a night before and left to rise overnight. <\/p>\n<p>If you would like to make the roll during the week when you are at work, mix the dough in the morning and then just make sure you leave the dough to rise at the temperature to have the dough doubled in volume when you come home from work.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-the-sourdough\">Ingredients for the Sourdough<\/h3>\n<p><em>Yields<\/em>: 4 servings perfect for 4 people having sourdough bread with a cup of tea in the afternoon<\/p>\n<ul class=\"wp-block-list\">\n<li>225 g white wheat flour<\/li>\n<li>150 g active white wheat flour sourdough starter<\/li>\n<li>100 g walnut milk (or any other milk of your choice)<\/li>\n<li>1 tablespoon rum<\/li>\n<li>1 tablespoon honey (I used acacia honey which has quite neutral taste, you could also use floral honey)<\/li>\n<li>35 g fat (I used 12 g of butter and 2 tablespoons of lemon peel infused olive oil that tastes like a liquid lemon peel :D)<\/li>\n<li>4 g fine sea salt<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-the-walnut-filling\">Ingredients for the Walnut Filling<\/h3>\n<ul class=\"wp-block-list\">\n<li>150 g ground walnuts<\/li>\n<li>200 g apple sauce<\/li>\n<li>1 tablespoon rum<\/li>\n<li>1 tablespoon honey<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"other\">Other<\/h4>\n<ul class=\"wp-block-list\">\n<li>10 ice cubes for steam during the bake<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions-on-how-to-make-the-sourdough-walnut-swirl-bread\">Instructions on How to Make The Sourdough Walnut Swirl Bread<\/h3>\n<ul class=\"wp-block-list\">\n<li>The night before preparing the walnut swirl bread, mix 75g of white wheat flour, 75 g of water and 1 tablespoon of your active sourdough starter. Leave to ferment overnight or until risen and bubbly on the surface.<\/li>\n<li>In the morning, dissolve all of your starter in walnut milk. Add honey, rum, fat, salt and mix well. Add 225 g of flour and knead the dough until all ingredients come together. The dough will be quite soft. You could notice that the dough has a slight purple to grey tone \u2013 is it because of the tannins in the walnuts. Then knead the dough for 5 more minutes until the dough becomes smooth. Transfer it to a clean and slightly greased bowl and leave to rise until doubled in volume. It took 4.5 hours for my dough to double. If you would like to speed up the fermentation, you can place the bowl into a slightly warm oven.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-720x525.jpg\" alt=\"Sourdough potica dough\" class=\"wp-image-378\" title=\"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) 116\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: Mixed and kneaded dough. Right: Fully risen dough ready to be shaped.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Just before you see your dough getting doubled in volume, prepare the filling and your baking dish. For the filling: mix ground walnuts (not chopped walnuts) with warm or cold apple sauce, honey and rum. Mix well until you get smooth paste. If the filling feels dry add more apple sauce to make it more spreadable.\u00a0 To prepare a baking dish grease it with fat (butter, coconut oil) and sprinkle it with flour.<\/li>\n<li>When the dough has doubled, use a plastic scraper to take it on a working surface and shape it into a ball. Leave it to rest for at least 10 minutes so you will be able to roll it easily as the dough will not shrink back.<\/li>\n<li>Roll the dough to be about half centimeter thick (or less if you would like to have more swirls seen in the profile) and to be as long as the inner perimeter of your baking dish (use a piece of string to measure it). Add walnuts filling. Spread the filling across to the edges but leave a 2 cm stripe at one longer side without filling.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-720x525.jpg\" alt=\"Sourdough walnut swirl bread potica\" class=\"wp-image-379\" title=\"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) 117\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-starter-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: Walnut fill. Right: dough with walnut fill prepared to be rolled.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Start rolling the dough tightly at the longer edge with filling. When done, carefully transfer it to a baking dish seam-side down and make sure you tuck the ends together.<\/li>\n<li>Leave the dough to rise again. It took my dough 1.5 hour to be fully proofed. How will you know the dough is ready to be put in the oven? Make an indent with your finger and observe the reaction \u2013 if the indent springs back quickly, leave it to rise a little bit more. If it comes back slowly, you will know it\u2019s ready to be put in the oven.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-720x525.jpg\" alt=\"Sourdough potica\" class=\"wp-image-380\" title=\"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) 118\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-dough-in-bowl-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: dough after being rolled. Right: dough ready to be put in the oven.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>At least 10 minutes before the bake, preheat oven to 200\u00b0C (392\u00b0F) along with baking pan that you put on the lower rack.<\/li>\n<li>It\u2019s time for baking sourdough. When ready, place the baking dish into hot oven, throw ice cubes on the baking pan and close the door. Bake the roll for 15 minutes at 200\u00b0C (392\u00b0F), 20 minutes at 180\u00b0C (356\u00b0F) and for another hour at 160\u00b0C (320\u00b0F). The top crust should be brown, but most importantly make sure the bottom is also baked. This time my oven played tricks on me, so I had to take the roll out of the baking dish after one hour and bake it on a baking pan afterwards.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-720x478.jpg\" alt=\"Potica sourdough\" class=\"wp-image-381\" width=\"610\" height=\"404\" title=\"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) 119\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-720x478.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-420x279.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-768x510.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-840x558.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-1536x1020.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-2048x1360.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-1568x1041.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-150x100.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/potica-sourdough-floured-380x252.jpg 380w\" sizes=\"auto, (max-width: 610px) 100vw, 610px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When baked, let it cool for at least an hour, then slice it and serve it with warm milk or tea. The crumb should be soft and airy with small bubbles.\u00a0<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-720x525.jpg\" alt=\"Sourdough potica\" class=\"wp-image-382\" title=\"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) 120\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/sourdough-potica-crumb-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"640\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/01\/sourdough-walnut-swirl-potica.jpg\" alt=\"Sourdough walnut swirl potica\" class=\"wp-image-707\" title=\"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) 121\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/01\/sourdough-walnut-swirl-potica.jpg 640w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/01\/sourdough-walnut-swirl-potica-380x380.jpg 380w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/01\/sourdough-walnut-swirl-potica-420x420.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/01\/sourdough-walnut-swirl-potica-120x120.jpg 120w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/01\/sourdough-walnut-swirl-potica-96x96.jpg 96w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/01\/sourdough-walnut-swirl-potica-150x150.jpg 150w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\"\/><\/figure>\n<\/div>\n<p>If you\u2019re looking for other bread with incorporations of seeds, check out my <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/roasted-pumpkin-seed-pesto-sourdough-bread-tedxyouth-talk\/\" data-type=\"post\" data-id=\"460\">pesto sourdough<\/a><\/strong>! <\/p>\n<p>And if you want more season specific sourdough recipes, try my <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-krampus\/\" data-type=\"post\" data-id=\"469\">Krampus Christmas sourdough<\/a><\/strong> recipe and my summer solstice <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/video-recipe-summer-solstice-sourdough-finger-bread\/\" data-type=\"post\" data-id=\"482\">sourdough finger bread<\/a><\/strong>.<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678809515545\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is potica made of?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Potica is a traditional Slovenian sweet bread that is typically made of a rich, sweet yeast dough that is rolled out thinly and spread with a filling made of ground nuts, sugar, butter, eggs, and sometimes other ingredients such as honey, cream, and spices. Potica can be made with a variety of different fillings, but the most common filling is made of ground walnuts, sugar, and butter. Other traditional fillings include poppy seeds, raisins, chocolate, and apple.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678810185493\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Does sourdough bread taste sweet?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Sourdough bread can have a slightly sweet flavor, but it is not generally considered a sweet bread. The flavor of sourdough bread is complex and can vary depending on the type of flour used, the fermentation process, and the baking technique.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Potica brings back many memories for me. And now I\u2019m sharing with you my recipe for sourdough potica, aka sourdough walnut swirl bread. Table of Contents Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon 225 g white […]<\/p>\n","protected":false},"author":1,"featured_media":217306,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,82026,5521,20793,16673,4127,6064],"dealstore":[],"offerexpiration":[],"class_list":["post-217305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-potica","tag-recipe","tag-slovenian","tag-sourdough","tag-swirl","tag-walnut"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=217305\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Potica brings back many memories for me. And now I\u2019m sharing with you my recipe for sourdough potica, aka sourdough walnut swirl bread. 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And now I\u2019m sharing with you my recipe for sourdough potica, aka sourdough walnut swirl bread. Table of Contents Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon 225 g white […]","og_url":"https:\/\/fivemor.com\/?p=217305","og_site_name":"Som2ny Network","article_published_time":"2025-05-01T18:38:57+00:00","og_image":[{"width":840,"height":612,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/sourdough-potica-crumb-840x612.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=217305#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=217305"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica)","datePublished":"2025-05-01T18:38:57+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=217305"},"wordCount":1853,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=217305#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/sourdough-potica-crumb-840x612.jpg","keywords":["Bread","Potica","Recipe","Slovenian","Sourdough","Swirl","Walnut"],"articleSection":["Bread"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=217305#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=217305","url":"https:\/\/fivemor.com\/?p=217305","name":"Sourdough Walnut Swirl Bread Recipe (Slovenian Potica) - 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![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/sourdough-walnut-swirl-bread-edited-720x478.jpg\" "\\"Sourdough")
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