Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g flour, (whole rain rye flour)
- 300 g flour, (wheat flour type 550)
- 150 g flour, (rye flour type 1)
- 2 teaspoons salt
- 1 sachet yeast, (dry yeast)
- 150 g walnuts
- 1 ½ tablespoon vinegar
- 450 ml water
Print Recipe
Pin Recipe Instructions
- Roughly chop the walnuts, sift the flour into a bowl, add the remaining dry ingredients and mix well. Then add the liquid ingredients and use the food processor to make a smooth yeast dough, let it rest for 30-45 minutes, then knead again and put in a lightly oiled loaf pan, cut the dough diagonally several times and again let it rest for about 30 minutes.
- Bake in a preheated oven at 200 degrees for 55-60 minutes. Take the bread out of the oven and immediately brush the crust with a little water.
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