Sourdough Rye with Walnuts

Preparation info

  • Difficulty

    Easy

  • Dough Yield: About

    26

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

The Rich Flavor of Walnuts combines with the full-bodied flavor of rye to make an excellent bread, one that pairs especially well with goat cheese.

Pre-Fermented Flour: 30%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Whole-Rye Flour 10 lb 5 kg 1 lb 50 %
Bread Flour 10 lb 5 kg 1 lb 50 %
Water 13.6 lb 6.8 kg 1 lb, 5.8 oz 68 %
Salt .36 lb .18 kg .6 oz 1.8 %
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry 1.5 %
Walnuts 5 lb 2.5 kg 8 oz 25 %
Total Yield 39.26 lb 19.63 kg 3 lb, 14.6 oz 196.3 %

Sourdough

Whole-Rye Flour 6 lb 3 kg 9.6 oz (2⅝ cups) 100 %
Water 4.98 lb 2.49 kg 8 oz (1 cup) 83 %
Mature Sourdough Culture .3 lb .15 kg .5 oz (1 T + 2 tsp) 5 %
Total 11.28 lb 5.64 kg 1 lb, 2.1 oz

Final Dough

Bread Flour 10 lb 5 kg 1 lb (3⅝ cups)
Whole-Rye Flour 4 lb 2 kg 6.4 oz ( cups)
Water 8.62 lb 4.31 kg 13.8 oz ( cups)
Salt .36 lb .18 kg .6 oz (1 T)
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry ( tsp)
Sourdough 10.98 lb 5.49 kg 1 lb, 1.6 oz (all of above minus 1 T, 2 tsp)
Walnuts 5 lb 2.5 kg 8 oz (2 cups)
Total 39.26 lb 19.63 kg 3 lb, 14.6 oz

Method

  1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
  2. MIXING: Add all the ingredients except the walnuts to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed, and 3 to 4 minutes on second. A moderate gluten development should be noted. Add the walnuts and mix on first speed just until they are uniformly dispersed in the dough. Desired dough temperature: 78° to 80°F.
  3. BULK FERMENTATION: 1 hour.
  4. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape round or oblong.
  5. FINAL FERMENTATION: 50 to 60 minutes at 78° to 80°F.
  6. BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for 20 to 25 minutes.