Jane Grigson's classic bread recipe featured in the book Beard on Bread gets a new twist here with high extraction stoneground flour and sourdough leavening. Enjoy the aromatic walnut and onion flavors, tender crumb, and crispy crust of this bread from Burgundy, France.

https://breadtopia.com/jane-grigsons-walnut-and-onion-bread-with-sourdough-or-yeast/