Walnut Bread | Edible Bozeman
Reminiscent of a simple loaf one might find in southeastern Switzerland, this walnut bread is a favorite of mine and one that I like to bake for my family.
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 ediblebozeman.com.
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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