Mixed Walnut Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g rye flour, (type 997)
- 400 g wheat flour, (type 550)
- 300 ml buttermilk, lukewarm
- 350 ml water, lukewarm
- 1 teaspoon honey
- 30 g yeast, fresh
- 1 tablespoon, leveled salt
- 1 tablespoon, leveled bread spice mixture, ground
- 1 tablespoon oil, (walnut oil)
- 150 g walnuts
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and honey in a little water.
- Knead the flour, yeast mixture, buttermilk, salt, bread spices, walnut oil with approx. 300 ml water. Continue adding enough water gradually until an elastic dough is formed.
- Cover and let the dough rest for about half an hour.
- In the meantime, roughly chop the walnuts.
- Now press the dough flat on a floured surface and sprinkle the walnuts on top. Knead the seeds into the dough and shape into the desired type of bread.
- Let the formed bread dough rise again for approx. 20 minutes.
- Preheat the oven to 220 ° C.
- Place a heat-resistant bowl with hot water on the oven tray.
- Bake bread in the oven for 10 minutes at 220 ° C. Then reduce the temperature to 170 ° C. Bake for another 45 minutes (knock test).
- Spray the bread with water and leave it in the switched off oven for 5 minutes.
- Times:
- The resting and rising times vary depending on the dough mixture.
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