Crunchy Nut Bread

Nut bread
Knuspriges Nussbrot
Course Bread
Keyword Rye bread, Sourdough, Walnuts, Wheat bread
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 2 hours 30 minutes
Servings 2 loaves


  • 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


  • 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.
  • Work the dough into a loaf, then shape into two rolls and leave to rest in a well-floured proofing basket for about an hour.
  • 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).
Translated and adapted from