Knuspriges Nussbrot
Servings 2 loaves
Ingredients
- 7-1/2 oz rye flour, type R960 210g
- 6 oz wheat flour, type 700 170g
- 6-1/2 oz rye sourdough 180g
- 1/3 oz salt 10g
- 1/10 oz germ 3g
- 9-1/2 fl oz water 280ml
- 2-3/4 oz walnuts 80g
Instructions
- First slowly mix all ingredients by hand or using the mixer of the food processor. Then knead until a smooth dough is formed. Shape the dough into a ball and cover it in the Weidling for 60–90 minutes.
- Preheat the oven to 475 ° F (250 ° C), also preheat the baking tray. Turn the bread out on a piece of baking paper, pull it onto the hot tray and put it straight into the oven.
- Bake for 10 minutes, then reduce the temperature to 390 ° F (200 ° C ) and finish baking for another 45–50 minutes. The finished bread should have a core temperature of 203-207 ° F (95–97 ° C).
