❗️❗️No Knead, No Sugar, No Oil Rye Walnut Bread, Fat Loss and Detoxification
I made this recipe years ago when the teacher taught it, and now I've completely forgotten it—I'm out of practice~ Logging it down to practice again next time~ Rye flour is selected from high-quality black wheat and processed with advanced milling techniques. It has a unique aroma and is richer in calcium, iron, zinc, selenium, and other trace elements. The selenium content is more than three times that of regular wheat. Long-term consumption of rye flour products can boost immunity and provide dietary therapy for conditions such as constipation, calcium deficiency, hypertension, high cholesterol, coronary heart disease, diabetes, and various tumors.
Ingredients
Steps
Mix all the ingredients for the French sourdough evenly until no dry flour is visible, cover with cling wrap, and let it rest at room temperature for 30 minutes. Then refrigerate overnight (~12 hours) for use the next day (this is a rye sourdough starter).
Roast walnut kernels at 120°C for 10 minutes.
The following day, use a stand mixer, hand-mix, or bread machine—whichever you like—and mix all the main dough ingredients until there’s no visible dry flour. No need to develop gluten! Finally, add the walnut kernels.
Shape into a smooth ball, place it in a bowl, cover, and let it proof for 15 minutes (~30 minutes if the room temperature is low).
Take the dough out and fold it once, then return it to the bowl to rest for another 15 minutes (same as above).
Fold the dough again, return it to the bowl, and let it rest for another 15 minutes (same as above).
For the final fold, after shaping it into a round bun, place it in a fermentation basket for the last proofing. If you don’t have a basket, skip this step, divide the dough, let it rest for 5 minutes, shape it into another form, and allow it to proof. Meanwhile, preheat the oven to 230°C. If using a stone baking surface, preheat for a longer time. If not, a regular preheating time is fine.
For proofing, you can refrigerate the dough overnight or proceed with regular proofing. The properly proofed dough will double in size, rebound slowly when pressed, and have visible finger marks. The dough should be non-sticky and elastic; rye flour is recommended for its stronger aroma after baking.
Dust the surface evenly with dry flour using your hands.
Score the dough freely—make different patterns each time. You can even carve your name if you wish! For beginners, it’s easier to score before proofing.
Place the dough in the oven.
Bake at 230°C for 20 minutes, then lower to 200°C for 10 minutes. Without a steam oven, place a tray with pizza stones at the bottom and splash ice water at baking time. If you don’t have stones, use ice cubes or a spray bottle to create steam. Alternatively, cover the dough with a cast-iron lid if you have one. For those with a steam oven, you’re good to go.
Don’t be fooled by the hard exterior.
The inside is incredibly tender.