Jeffrey Hamelman

Sourdough Rye with Walnuts

Preparation info

  • Dough Yield: About

    26

    loaves at 1.5 lb each

    • Difficulty

      Easy

Appears in

top 1000Bread: A Baker's Book of Techniques and Recipes

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.

Ingredients

Overall Formula

U.S. Metric

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 disperse