Rye Sourdough Bread with Walnuts
A rustic rye sourdough loaf with walnuts, natural fermentation and a crisp crust. A nourishing homemade bread that combines whole grains, healthy fats and traditional sourdough methods.
Ingredients
- 295 g rye flour
- 300 g wheat flour
- 390 g water
- 13 g salt
- 7 g active rye sourdough starter
(Learn how to make and maintain a starter in our Complete Sourdough Starter & Fermentation Guide). - 80-100g walnuts roughly chopped
Instructions
- In a large bowl, combine the rye flour, wheat flour, water, salt, rye sourdough starter, and walnuts. Mix until no dry flour remains.
- Cover the bowl and let the dough rest at room temperature for 24 hours. During the first 12 hours, gently stretch and fold the dough once or twice if desired.
- After about 12 hours, transfer the dough to a lightly floured surface and gently shape it into a round loaf.
- Place the shaped dough into a floured proofing basket or bowl lined with a clean kitchen towel.
- Let the dough rest for another hour at room temperature.
- About 30 minutes before baking, preheat the oven and a Dutch oven or heavy baking pot to 250°C (480°F).
- Carefully transfer the dough into the hot pot, cover with the lid, and bake for 30 minutes.
- Remove the lid, reduce the temperature to 230°C (445°F), and bake for another 15–18 minutes until deeply golden and crisp.
- Transfer the bread to a wire rack and allow it to cool completely before slicing.
Notes
Add More Plant Diversity: Add sunflower seeds, pumpkin seeds or flaxseeds alongside the walnuts for extra texture, variety and plant diversity.
New to Sourdough? Learn how to create, feed and maintain a starter in our Complete Sourdough Starter & Fermentation Guide.