Sourdough Walnut-Rye Bread

Bring sourdough starter to room temperature. In a large mixing bowl combine 1 1/4 cups of the all-purpose flour and the yeast; set aside.

In a saucepan heat and stir water, butter or margarine, brown sugar, and salt till mixture is warm (120 -130 degrees F) and butter or margarine is almost melted. Add to flour mixture. Add sourdough starter. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the 1 3/4 cups rye flour, toasted walnuts, and as much of the remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface, knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (45-60 minutes).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease a large baking sheet. Shape dough into a ball. Place on the prepared baking sheet; flatten slightly to form a 7-inch oval shape. Cover and let rise in a warm place till nearly double (30-45 minutes). Sprinkle the top of the loaf with the 1 teaspoon rye flour and rub gently. With a very sharp knife or single-edge razor blade, cut 4 slashes in the shape of a W. Bake in a preheated 375 degrees F oven for 40-45 minutes, or till bread is golden brown and sounds hollow when tapped. Remove from baking sheet; cool on a rack.