Walnut Bread

Indulge in the enticing aroma and rich flavors of Walnut Bread, a delightful baked creation that perfectly complements mature cheeses. This recipe yields a single loaf of bread, combining the earthiness of rye flour, the nuttiness of whole walnuts, and the artistry of sourdough fermentation. Each slice offers a satisfying crunch and a harmonious balance of textures and flavors.

The journey begins with a mixture of water, rye sourdough starter, unmixed rye flour, and wheat flour. The combination of rye flour and whole walnuts provides a satisfying depth of flavor and a delightful crunch in every bite.

Makes 1 loaf

INGREDIENTS:

BREAD:

• 2 cups (500 ml) water, room temperature
• 14 oz (400 g) rye sourdough starter
• 4 cups (400 g) unmixed rye flour (without wheat flour)
• 4 cups (500 g) wheat flour
• 14 oz (400 g) whole walnuts
• 3½ tsp (20 g) salt
• Olive oil for the bowl

RYE SOURDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (200 g) finely ground rye flour
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

RYE SOURDOUGH:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry.

BREAD:

1. In a large mixing bowl, combine the water, rye sourdough starter, rye flour, and wheat flour. Mix until well combined and the dough starts to come together.
2. Knead the dough until it becomes smooth and elastic.
3. Add the salt and whole walnuts to the dough. Continue kneading for a few more minutes, ensuring that the walnuts are evenly distributed throughout the dough.
4. Lightly oil a mixing bowl and place the dough in it. Cover the bowl with a cloth or plastic wrap.
5. Allow the dough to rise for about 2 hours in a warm place, or until it has doubled in size.
6. Preheat the oven to an initial temperature of 475°F (250°C).
7. Place the dough on a floured surface and shape it into a round loaf.
8. Transfer the shaped loaf onto a greased baking sheet and let it rise for about 30 minutes.
9. Sprinkle a cup of water on the bottom of the oven to create steam. This helps in developing a crispy crust.
10. Reduce the oven temperature to 450°F (230°C).
11. Carefully place the baking sheet with the loaf in the oven and bake for approximately 30 minutes, or until the bread is golden brown and sounds hollow when tapped.
12. Remove the bread from the oven and let it cool on a wire rack before slicing.

Serve your freshly baked Walnut Bread as a delightful accompaniment to mature cheeses or enjoy it on its own. The combination of rye flour, whole walnuts, and a touch of salt creates a rich and nutty flavor that will impress your taste buds.

Whether enjoyed on its own or paired with a selection of mature cheeses, Walnut Bread brings a touch of elegance and sophistication to your table. Its robust flavor and wholesome ingredients make it a breakfast or snack option that will be savored by all who have the pleasure of tasting it.