Walnut Rye Bread
Today, I found some rye flour and walnuts in the fridge, and made a European-style rye bread loaded with walnuts. To mimic the texture and taste of naturally leavened bread, I reduced the amount of yeast and shortened the fermentation time. The baked bread tastes just like naturally leavened bread, only with slightly less sourness. Initially, I wanted to use only rye flour, but since there wasn’t enough, I used half wheat flour and half rye flour. The fine texture of rye flour, combined with walnuts, makes the bread even more delicious.
Ingredients
Steps
Toast the walnuts, break them into small pieces, and let them cool for later use.
Mix the dough until it comes together, then add the cooled chopped walnuts and knead evenly by hand.
Place the dough on a baking tray, cover it with plastic wrap, and let it ferment at 28°C for 60 minutes.
Ferment until the dough has doubled in size.
Divide the dough into four portions, each weighing 300g.
Deflate the dough and roll each piece into a cylindrical shape.
Roll to 30 cm in length, place on a linen cloth, cover with plastic wrap, and ferment at 28°C for 50 minutes.
After fermentation, score the surface with a knife.
Dust the baking tray with flour, then transfer the dough onto the tray.
Bake in the oven at 220°C with steam for 25 minutes.