Rye bread with walnuts

January 18, 2010


This is one of the first breads I've made on the new baking brick Keren has got me for my birthday, and is probably one of the best breads I've made. It's got a rich and full-bodied nutty flavour thanks to the honey and... well... nuts.


Serves: 8




  • 250g sourdough

  • 400g white flour

  • 300g rye flour

  • 2g dry yeast

  • 16g salt

  • 20g honey

  • 320g water, lukewarm

  • 20g olive oil

  • 50g slightly crushed walnuts




  • Make sure you've taken the sourdough out of the fridge at least 2 hours before preparation.

  • Put the sourdough and flours in a large bowl, add the yeast, walnuts and olive oil.

  • Melt the salt in the water, add the honey and mix well. Add to the bowl and knead for at least 10 minutes. The dough should be elastic and non-sticky.

  • Form the dough into a ball, slightly oil the bottom of the bowl, add the dough, cover with clingfilm and let rise for 4 hours in a warm and humid location.

  • Knock the air out of the dough and form into a round loaf. Let rise for 2 hours.

  • Preheat the oven to 220c and place a baking brick at the bottom, if you have one. Place the bread loaf into the oven, lower the temperature to 200c and bake for around 40 minutes, until a knock on the bottom of the loaf produces a hollow sound.

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