Walnut bread

Ingredients

100 g sourdough (Eric Kayser)
315 g water approx. 20º – 25º
6 g yeast
300 g wheat flour type 550
200 g rye flour type 1150
200 g walnut kernels
10 g salt
5 g ground coriander
5 g ground caraway

How to make

Place all the ingredients except the nuts in the mixing bowl of a food processor. Blend on low speed for 5 min. Knead at medium speed for 10 – 15 min. to form a smooth dough. Only add the nuts at the end, otherwise they will break. Grind the dough into a ball.

Let rise at max. 30º for approx. 60 min. Lift again carefully and stretch and stretch. Then place on a piece of baking paper and dust a little with flour. Let rise for 20 – 30 min.

Meanwhile, preheat the oven to 260º. Pop the bread into the oven and immediately sprinkle with water 10 – 15 times using a flower sprayer. Reduce the temperature to 200º. Bake for 40 – 45 min.