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- 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.