Summary

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

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Instructions

1. 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.
2. 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.