Apple and walnut bread with sourdough

Ingredients for 1 servings:

• 25 g rye starter
• 55 g wholemeal rye flour
• 100 ml water, lukewarm
• 200 g walnut kernels
• 400 g apples, coarsely grated
• 50 g beet syrup or brown sugar
• 640 g whole wheat flour
• 160 g wholemeal rye flour
• 25 g salt
• 350 ml water, cold

Instructions

Working time approx. 45 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 1 hour; Total time approx. 21 hours 45 minutes

without yeast

This batter is enough for two 1.5-liter loaf pans. For the sourdough, mix the starter with flour and water. Cover and let rest at room temperature for about 12 hours, until the sourdough forms bubbles. Take 25 g of the sourdough and store in the refrigerator for the next baking day. For the dough, roast the walnuts in a dry pan over medium heat without fat until lightly browned. Let cool. Mix the remaining sourdough, apples, syrup, both types of flour, salt, and water in a bowl by hand or in a food processor (on the lowest setting) for 5 minutes. Finally, stir in the roasted walnuts. Grease the loaf pans. Pour in the dough (1 kg each) and smooth it out with wet hands. Cover and let the dough rise at room temperature for at least 6-8 hours, until it has doubled in volume. At least 30 minutes before baking, preheat the oven to 250 °C (top/bottom heat). Preheat the oven rack (second rack from the bottom). Place the loaves on the rack and spray with water again. Reduce the temperature to 210°C and bake the loaves for 50-60 minutes. If desired, remove the loaves from the loaves 10 minutes before the end of baking and let them brown all over. After baking, spray the loaves all over with water using a spray bottle, then wrap them in a towel and let them cool completely.