The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A long time since I last posted ... Walnut bread with Rye / Wheat flour

PetraR's picture
PetraR

A long time since I last posted ... Walnut bread with Rye / Wheat flour

 

 

Right now my families fav. bread.

 

250g  Starter * 50g Rye Starter fed with 100g water and 100g bread flour *

200g Rye Flour

500g Bread flour

1 handful Walnuts crushed smaller 

360m Water

15g Salt

2 Tbsp Rapeseed Oil

 

My Starter lives in the fridge, I take 50g out and feed with 100g water and 100g bread flour.

Let it sit for 12 hours.

Add the water to your starter, add your oil and and your flours and walnuts

Knead it for a couple of minutes and let it sit for 30 minutes.

Add your salt and knead it by hand for 10 minutes until nice and soft and as elastic as it can be * Rye flour does not like to be elastic, the lazy bugger lol *

* I use my Kmix on 1 and mix for about 8 minutes.*

Form to a ball and add into a lightly oiled bowl.

Cover with plastic wrap and let it sit to double in volume * it takes4-6 hours for me depending on the temperature in the kitchen. *

Gently take it out of the bowl and degas , form to a ball  * gently does it * and make sure that it is a nice tight ball.

Put in your banneton * I put some wholewheat flour in mine with some cornstarch added last *

Cover and either let it almost double in size on the counter or in the fridge overnight.

Bake in your dutch oven at 250 C for 30 minutes with the lid on , take the lid of and bake on 200C for another 20 minutes.

Done.

VERY nice with unsalted butter and cheese or anything really.

 

Comments

dmsnyder's picture
dmsnyder

It's nice to see you back on TFL, Petra. Your rye with walnuts looks wonderful.

Happy baking!

David

PetraR's picture
PetraR

I thank you David:)

The bread ist just lovely with either savoury or sweet toppings. 

I like it with just unsalted butter and a cup of tea.

nmygarden's picture
nmygarden

It's good to see you posting again! I love the terrific oven spring your breads always seem to have.

Cathy

PetraR's picture
PetraR

Hi there Cathy ,

my bread always like to spring , but in the first month of baking bread... oh dear.

One day my daughter came in the kitchen, looked at the bread and shouted : Daaaad, mum made a flatbread again. rofl

 

 

dabrownman's picture
dabrownman

one looks to be one fine example.   Well done and

Happy baking PetraR 

PetraR's picture
PetraR

Yoohoooy dabrownmann * waves *

glad you like the look of the bread.

The taste is lovely.

isand66's picture
isand66

Great looking bread Petra.  I don't see how your family wouldn't love this one!

Regards,

Ian

PetraR's picture
PetraR

Thank you Ian :)

 

Janetcook's picture
Janetcook

Nice loaf Petra!

I am making a similar loaf today that uses a walnut paste (Originally posted by PiPs aka Phil) and oats rather than the whole walnuts and rye. Walnuts pair well with so many ingredients and, with the paste, make a dough that is wonderful to work with.  You have given me yet another way to use the walnuts with a different combination of flours.

Take Care,

Janet