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