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Walnut bread with sourdough

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Ingredients for 1 servings:

  • 270 g rye flour type 1150
  • 270 ml water
  • 20 g rye starter
  • 520 g wheat flour type 1050
  • 300 ml water, lukewarm
  • 5 g fresh yeast
  • 16 g salt
  • 180 g walnuts

Instructions

Working time approx. 20 minutes; Rest time approx. 17 hours 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 18 hours 45 minutes

For the sourdough, combine rye flour, 270 ml water, and 20 g of starter in a large bowl. Cover and let stand at room temperature for 16 hours. The next day, dissolve the fresh yeast in 300 ml warm water. Add to the sourdough along with the wheat flour, salt, and walnuts and knead for about 10 minutes. Let rest for 30 minutes. Transfer the dough to a greased or parchment-lined loaf pan, cover, and let rise for another hour. Bake for 10 minutes at 220°C (top/bottom heat), then for another 45 minutes at 190°C (375°F).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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