Sourdough rye with walnuts

What about a combination of rye and walnuts in a bread? Do you want to try? For me this bread is remarkable. The percentage of rye flour in this bread is around 50% and this makes a crumb that is a bit dark. The beautiful taste of rye is brought to perfection with the addition of walnuts.
In the oven it raised nicely and I've chosen to bake it dark because this is how I like it... with a dark brown crust.

If you make this bread you will cherish even the last crumb of it.

Final dough:
  • 500g manitoba flour 
  • 200g rye flour 
  • 431g water 
  • 18g salt 
  • the above preferment (564g) 
  • 200g walnuts

Directions and my schedule:
  1. 18:00PM (the day before) Make the preferment 16 hours ahead. Let it sit covered at 18ºC. 
  2. 9:50AM Mix all ingredients including the preferment for 10 min. 
  3. 10:00 Bulk fermentation 3h45 with stretching. 
  4. 13:45 Divide in 3 and shape as oblong. 
  5. 14:00 Final fermentation in lightly floured bannetons 2h30 at 19ºC. 
  6. 15:45 Preheat the oven at 270ºC for 45 minutes with the baking stone inside.
  7. 16:30 Bake for 15" at 270ºC with steam and then reduce the temperature to 230ºC for another 30 minutes. 

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 214-215.


SandeeA said...

How is the decorationg made? Thank you :)

HungryShots said...

SandeeA, I use a stencil. This is nothing else than a piece of plastic sheet that I cut myself with this model. Then, just before baking the dough I put this stencil and sprinkle flour on top of the bread. Remove the stencil and the design stays on the bread. That's all.

Sabrina said...

Absolutely beautiful! You are really inspiring me to start baking bread again!

SandeeA said...

Thank you :)

HungryShots said...

Thank you, Sabina. Bread baking is a nice activity and results are very satisfactory.

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