Sourdough Walnut-Rye Bread
- Active Time 25m
- Total Time 267h 5m
Makes 1 oval loaf (24 servings)
Adding dark rye flour and crisp, toasted walnuts gives this sourdough bread a hearty, robust flavor and a rich, earthy color.
- 1 cup Sourdough Starter
- 3 1/4-3 1/2 cups all-purpose flour, divided
- 1 package active dry yeast
- 1 1/4 cups water
- 3 tablespoons butter or margarine
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 3/4 cups plus 1 teaspoon rye flour
- 1 cup toasted chopped walnuts
Companion recipe: Sourdough French Bread
Bring the sourdough starter to room temperature. In a large mixing bowl, combine 1 1/4 cups all-purpose flour and yeast; set aside.
In a saucepan, heat and stir the water, butter or margarine, brown sugar and salt till the mixture is warm (120 -130 degrees F) and the butter or margarine is almost melted. Add to the flour mixture, then add the 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 the 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 the dough in a lightly greased bowl; turn once. Cover and let rise in a warm place till doubled (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 the 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 doubled (30-45 minutes). Sprinkle the top of the loaf with 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 the bread is golden brown and sounds hollow when tapped. Remove from baking sheet; cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
150 calories; 5g total fat; 4mg cholesterol; 101mg sodium; 23g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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