Especially in autumn and winter I always feel like having a hearty nut bread. When the harvest in the garden is good and the squirrels and crows have left us some, I'll get down to baking this excellent walnut bread. A handful of walnuts should be eaten every day. They contain many healthy fats, including the important omega-3 fatty acids, and they are rich in vitamin E. Their high mineral content of potassium, magnesium, iron and zinc are very beneficial for our health. So, what could be better than enjoying this food in the form of a good wholemeal bread?

Duration: 1 1/2 hours (Plus 18-27 hours resting time)

Amount: 1-2 loafs



400 grams of wholemeal rye flour

500 millilitres of water, lukewarm

50 grams of rye sourdough

Main dough:

400 grams of wholemeal rye flour

800 grams of whole wheat or emmer flour

2 tablespoons of sea salt

200 grams of walnuts, whole

750 millilitres of water, lukewarm

Additional rye flour for kneading


1. Finely grind rye grains as fresh as possible.

2. Mix the rye flour with the sourdough and lukewarm water in a large bowl and let it rest for 15-24 hours at room temperature.

3. On the following day, add the rye and wheat or emmer wholemeal flour.

4. Mix in two-level tablespoons of sea salt and the whole walnut kernels with the lukewarm water and leave to rest for another 3 hours at room temperature.

5. Take the dough out of the bowl and knead it well on a floured surface with rye flour. Divide into a large loaf or two medium loaves and shape.

6. Cut the loaf crosswise at the top with a sharp knife. Let it rise for another 1/2 hour.

7. Put the loaf in the preheated electric oven at 250 ° C, preferably on a chamotte bread baking stone, and bake for 55 minutes.

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