I love slightly unusual bread flavors and this one is another example. The chopped walnut pieces add a tasty element to the whole affair and make the bread quite juicy.

What do you think? Let me know in the comments below or on Instagram and Twitter!


  • 350 g rye flour (type 1150)
  • 150 g ground walnuts
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon salt
  • 135 g sourdough (make sure to activate it in time)
  • ca. 160-180 ml lukewarm yeast water (if you do not have any at hand, just use regular water)
  • 100 g chopped walnuts

How to Make It

  • Mix the rye and the ground walnuts. Add the syrup (or honey) and the salt and mix it. Add the sourdough and mix it.
  • Keep mixing and slowly add the yeast water. Knead the dough for at least 10 minutes.
  • Put the dough in an oiled bowl, cover it, and let it rest in a warm spot for at least 3-4 hours. (Rye flour takes longer to rise.)
  • Chop up the walnuts and knead them into the dough.
  • Put the loaf into a proofing basket (really, any kind of breadbasket works fine in my experience). If you do not own one, no problem at all – just form a loaf with your hands. Cover the loaf with a moist towel and let it rest in a warm spot for another 3-4 hours.
  • Preheat the oven to 250° C. If you have a pizza stone, great – put it on the oven now and heat it up thoroughly. If you do not have a pizza stone, also no problem – you can bake your bread on a normal baking tray. I recommend heating up the tray in the oven as well.
  • Take a sharp knife and make three diagonal cuts across the loaf. Sprinkle the loaf with a bit of water and a bit of flour.
  • Fill a fire-resistant small bowl with water and put it on the floor of the oven. Bake the bread at 250° C for 10 minutes, then lower the temperature to 220° C and bake for an additional 25-30 minutes.
  • Once the bread is done, turn off the oven and let the bread cool inside the oven.
Fresh out of the oven and with a lovely crust.

Enjoy… and do not forget to send me your pictures on Instagram and Twitter!

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