Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 cube yeast
- 300 ml water, lukewarm
- 1 teaspoon sugar
- 250 g wheat flour, type 550
- 250 g rye flour, type 1150
- 1 tablespoon, leveled salt
- 3 tablespoon olive oil
- 200 g walnuts
Print Recipe
Pin Recipe Instructions
- Crumble the fresh yeast in a bowl, add sugar and lukewarm water and stir until the yeast dissolves. Mix both types of flour and add the salt, then add the yeast water and oil. Knead everything into a smooth dough. Then cover the bowl and let it rest for 1 hour.
- In the meantime, roughly chop the walnuts and then knead into the dough.
- Now put the dough in a proofing basket or in a greased loaf pan. Cover again and let rise again for about 30 minutes, the dough should have enlarged significantly. If the dough rests in the proofing basket, turn the bread out onto a baking sheet, otherwise the loaf pan will go into the oven.
- Preheat the oven to 200 degrees and bake the bread for about 45 minutes.
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