Summary

Ingredients

For the sourdough:

• 25 g rye pitchers
• 55 g wholemeal rye flour
• 100 ml water, lukewarm

For the dough:

• 200 g walnut kernels
• 400 g apples, rouhly rated
• 50 g beet syrup or brown suar
• 640 g whole wheat flour
• 160 g wholemeal rye flour
• 25 g salt
• 350 ml water, cold

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Instructions

1. This dough is enough for 2 loaf tins of 1.5 liters each.
2. For the sourdough, mix the topping with flour and water. Cover and let rest at room temperature for approx. 12 hours until the sourdough forms bubbles.
3. Remove 25 g of the sourdough and store in the refrigerator for the next day of baking.
4. For the batter, roast the walnuts in a dry pan over medium heat without fat until they brown lightly. Let cool down. Mix the remaining sourdough, apples, syrup, both types of flour, salt and the water in a bowl by hand or in a food processor (lowest setting) for 5 minutes. Finally stir in the roasted walnuts.
5. Grease the loaf tins. Pour in the dough (1 kg each) and smooth it out with wet hands. Cover the dough and let it rise at room temperature for at least 6 - 8 hours until the dough has doubled its volume.
6. Preheat the oven to 250 ° C top / bottom heat at least 30 minutes before baking. Preheat the oven grate (2nd rail from the bottom).
7. Place the molds on the grid and spray them again with water. Reduce the temperature to 210 ° C and bake the bread for 50 - 60 minutes. If you like, remove the bread from the molds 10 minutes before the end of baking and let it brown all over.
8. After baking, spray the bread all around with a spray bottle and then wrap it in a towel and let it cool completely.