Walnut Bread
Try Edible Bozeman's Walnut Bread recipe for a flavorful, hearty loaf with rye sourdough starter and chopped walnuts—perfect on its own or paired with meats and cheese. Makes 2 loaves.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
Cooking tools:
- Stand mixer
- Instant-read thermometer
- Bread lame
- Oven
- Baking dish
- Mixing bowl
- Plastic wrap
- Kitchen towel
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
- Spray bottle
Ingredients
- 1¼ cups rye flour
- 1 cup plus 1 tablespoon water
- Optional: 1 tablespoon rye sourdough starter (100 percent hydration)
- ¾ cup plus 1 tablespoon boiling water
- ⅓ cup minus 1 tablespoon rolled oats
- ¼ cup medium cornmeal
- 1 tablespoon honey
- 3 cups unbleached white flour
- 1¼ cups water
- 1½ cups whole-wheat flour
- 2½ teaspoons salt
- 1 teaspoon active dry yeast
- 1¼ cups chopped walnuts
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