Yep, I have made this twice now, because the first time I left out the walnuts. The bread was still good, very good in fact, but it is embarrassing to introduce a sourdough rye with walnuts to your family when there is nary a walnut in sight.
In my defense I was canning at the time. One of those Martha Stewart days when I decided to cook, can and bake bread all at the same time. When you have too many plates spinning in the air at once, you run the risk of dropping the odd one. Or forgetting the walnuts. You see my point.
But now that we have had the sourdough rye with walnuts, with actual walnuts, we are very happy with the results. The distinct nuttiness pairs nicely with the mellow rye and makes for an excellent tuna sammie, or cheddar, or what-have-you.
Try it yourself!
Sourdough Rye with Walnuts
adapted from Jeffrey Hamelman's Bread
Yield: 2 loaves
The night before:
9.6 oz whole-rye flour
8 oz water (that has sat out overnight)
0.5 oz mature sourdough culture (Any kind you have going is fine)
Cover and let stand while you get a good night's sleep, have breakfast and watch the news. About 14-16 hours.
The next day:
1 lb bread flour
6.4 oz whole-rye flour
13.8 oz water that has been left to stand overnight (lets the chlorine dissipate)
0.6 oz fine sea salt
0.16 oz instant dry yeast
and the sourdough from last night
in a stand mixer on low until incorporated. Then on medium for a few minutes.
8 oz walnut pieces.
Continue to mix just until they are incorporated.
Let rise 1 hour.
Divide into two, shape into loaves and let rise 1 hour. Meanwhile, preheat oven to 460°F.
Bake for 15 minutes on a stone, then lower temp to 440° and bake for 20-25 more minutes.
Let cool on racks for 2 hours.
This bread has been Yeastspotted!