Hamelman's Sourdough Rye with Raisins and Walnuts
Hey you all!
I've just baked the sourdough rye with raisins and walnuts from Mr. Hamelman's "Bread" book (pg. 208) and I am very happy with it. I really enjoy its texture given by the combination the nuts and fruits with the very spongy crumb. It is not sour at all and the crust is very "crusty". Also, the rye taste is evident, despite of this being a 50% rye bread and despite the other flavors. A very good, very tasty bread, in my opinion.