Burgis walnut bread with sourdough

Ingredients for 1 servings:

• sourdough
• 100 g starter (sourdough starter)
• 150 ml water, lukewarm
• 150 g rye flour
• 300 g rye flour
• 240 g wheat flour
• 15 g salt
• 10 g yeast
• 100 g walnuts, halved
• 300 ml water, lukewarm
• 250 g sourdough, from the finished sourdough starter
• some milk, boiling hot

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 20 minutes

a very tasty bread

For the sourdough, mix the sourdough starter with the water and rye flour until lump-free, then cover with a damp cloth or lid and let it rise at room temperature for 15-20 hours. Then set aside about 100g for the next batch of bread. Pour just enough boiling milk over the walnuts and let it cool. For the main dough, dissolve the yeast in the water, mix with the remaining sourdough and the flours. After 1 to 2 minutes, add the salt and, towards the end of the mixing time, add the walnuts (WITHOUT MILK). Knead everything until a smooth dough forms. Cover with a damp cloth and let it rest for 40 minutes, or until it has doubled in size. Then halve the dough, shape it into two loaves, and place it in round Simperl (proofing baskets). Cover with a damp cloth and let it ferment for another 30 to 40 minutes. Turn the loaves out onto a prepared baking sheet, cut a single slice lengthwise, and place them in the oven preheated to 250°C. Pour a cup of water onto the bottom of the oven and bake for another 40 to 45 minutes at a lower temperature (190°C).