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Walnut bread I

Bread, buns & biscuits
Cook time: 0 min.
Servings: 2 bread

Ingredients for Walnut bread I

Bread dough
Sourdough
1tbspSyrup, dark
10gYeast
150gRye flour, wholemeal
2tspSalt
2dlWater
200gWheat flour
75gWalnut kernels

Instructions for Walnut bread I

To prepare the Walnut bread I recipe, please follow these instructions:

1 day: Dissolve yeast in the cold water. Add flour and knead the dough together and form it into a sphere that is put in a bowl of film over. Rests a cozy place for the next day.

2nd day: The yeast dissolves in the warm water. The sourdough and the other ingredients are added (the walnuts are chopped and kneaded with the last min.). Good for a smooth and smooth dough, tricked into a bullet and raised loin, 20 min., Covered. Split to 2 balls, resting 15 min., Covered. The air is blown out of the dough. Formed to 2 loaves. Replaces tail to double size, 30-40 min., Covered. Brush with water, sprinkle with rye flour and give a couple of 2 cm deep cut.

Baking time: Put a frying pan with 2-3 dl of water at the bottom of a 250 ° C preheated oven. When the water in the frying pan boil, put the loaves in. When the water has evaporated, remove the pan. Heat the damping to 220 ° C. Bake finished approx. 30-35 min. Surdej can be frozen.

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