John Myers
Ingredients for 1 servings:
- 50 g starter (from rye flour type 1150)
- 200 g rye flour (type 1150)
- 200 ml water, lukewarm
- 200 g rye flour (type 1150)
- 400 g spelt flour (type 630)
- 100 g walnuts, coarsely chopped
- 24 g salt
- 2 tsp bread spice mix
- 300 ml water, lukewarm
- Spelt flour for the work surface
- 1 cup of water for the oven
- possibly water for brushing
Instructions
Working time approx. 30 minutes; Rest time approx. 21 hours; Cooking/baking time approx. 45 minutes; Total time approx. 22 hours 15 minutes
Sourdough bread with walnuts
Mix the starter, rye flour, and lukewarm water to make a pre-dough, cover, and let rest in a warm place for about 18 hours. Take 50g of the pre-dough as the new starter. Knead the remaining pre-dough with the remaining ingredients on a low speed in a food processor, then let rest for about 30 minutes. Then knead the dough again vigorously with your hands, shape it into a loaf, and let it rise for about 2.5 hours in a warm place, ideally in a floured proving basket, until it has increased in volume by about 1/3. Preheat the oven to 240°C. Turn the bread out onto a baking sheet and, if necessary, score the surface slightly. This will give it a nice pattern and prevent it from tearing uncontrollably. Place the bread on the middle rack of the oven and let 1 cup of water evaporate (steam) in the oven. You can also use a spray bottle here. I’ve also found it helpful to use a large, shallow stainless steel pan on the floor of the oven, which I preheat along with the oven and then pour the water into. Bake the bread for about 12 minutes at 240°C. Then reduce the temperature to 190°C and bake for about 15 minutes, then finish baking the bread at 170°C for about 18 minutes. While the bread is still hot, brush it with a little more water for a shiny, crispy crust.
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