Summary

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

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Instructions

1. Dissolve the yeast and honey in a little water.
2. 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.
3. Cover and let the dough rest for about half an hour.
4. In the meantime, roughly chop the walnuts.
5. 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.
6. Let the formed bread dough rise again for approx. 20 minutes.
7. Preheat the oven to 220 ° C.
8. Place a heat-resistant bowl with hot water on the oven tray.
9. 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).
10. Spray the bread with water and leave it in the switched off oven for 5 minutes.
11. Times:
12. The resting and rising times vary depending on the dough mixture.