John Myers
BREAD: Walnut Bread Made from Rye Flour, with Homemade Sourdough and Fig Syrup
The perfect bread: walnut bread made from rye flour, with homemade sourdough and fig syrup recipe with a picture and simple step-by-step instructions.
- 700 g Rye flour
- 150 g Homemade sourdough recipe see my KB
- 1 bag Dry yeast
- 2 teaspoon Bread spice mix
- 2 teaspoon Good sea salt
- 2 tablespoon Fig honey
- 380 ml Lukewarm water
- 2 teaspoon Good walnut oil
- 100 g Walnut kernels
- Mix the flour with the bread spices, salt and dry yeast, add the sourdough, water and fig honey and knead well.
- Shape the dough into a ball and cover it in a bowl (ideally with a slightly damp cloth) in a warm place for 1-1 1/2 hours until the dough has visibly enlarged.
- In the meantime, roast the walnut kernels in the pan until they are light brown (mmmmh, a scent wafts through the kitchen), and then chop them up with a large knife! Please do not use ground walnuts)
- Spread the chopped nuts on the worktop and let them cool down!
- Knead the risen dough with the nuts and walnut oil well! (Peanut oil can also be used if there is no walnut oil in stock
- Divide the finished dough into 2 parts and shape into long loaves of bread or place in floured proving baskets! Brush with a little lukewarm water and let rise for another 30-40 minutes.
- Place the risen loaves of bread on a baking sheet lined with baking paper, cut into them with a knife and bake on the middle rail at 180 ° degrees WL (200 ° degrees O + U heat preheated) for about 25-30 minutes! Then bake the heat to 120 ° degrees WL (140 ° degrees O + U-heat) for another 10 minutes. (TIP: To achieve a crisp crust, I put a heat-resistant bowl with BOILING water in the oven)
- KNOCK TEST !!! Take the bread out of the oven (please use oven gloves) and “knock” on the back with your finger! If it sounds hollow, the bread is baked through! Let the loaves cool on a wire rack
- And now: BON APPETITE !!!
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