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Rye and Walnut Bread

2 tablespoons active dry yeast 1 cup warm water 2.25 cups whole wheat flour 1 cup milk 1.25 cups rye flour 1/2 cup walnut oil 2 teaspoons course salt, or 1 teaspoon table salt 1.5 to 2 cups white flour, preferably unbleached 2/3 cup coarsely chopped walnuts corn meal

In a large bowl dissolve yeast in the warm water until it is creamy and swells. Stir in all the whole wheat flowr, a little at a time, and continue stirring as you add milk, rye flour, walnut oil, and salt. Add enough white flour until the dough becomes hard to stir.

Transfer the dough to a floured surface and let rest while you clean the bowl and grease it with a little more walnut oil. Knead the dough, incorporating more white flour if it is sticky; knead for 8 to 10 minutes, or until smooth. From the dough into a ball, put it into the greased bowl, and turn it to coat it all over with the oil. Let the dough rise, covered with plastic wrap, for about 1.5 hours, or until double in bulk.

Punch the down the dough, turn it out on a floured surface, and knead in chopped walnuts. Cut the dough in thirds and form each part into a round loaf (or, into rolls). Put loaves several inches apart on a baking sheet sprinkled with corn meal. Let the loaves rise, uncovered, for 40 minutes, or until almost double in bulk.

Just before baking, cut three crescent-shaped slices on the top of each loaf (one slash for rolls) with a razor blade or very sharp knife. Brush the tope with watter and bake 5 minutes in an oven preheated to 400 F [205 C]. Brush again with water and bake 30 minutes longer (10 minutes for rolls).

Transfer to a rack and let them cool.

(Makes 3 round loaves or 20 rolls)

The Book of Bread
by: Judith & Evan Jones



Previous: Parsley Soup
Up: Dinner at Didi's
Next: Special Winter Salad
Previous Page: Parsley Soup
Next Page: Special Winter Salad

Jost.Krieger@rz.ruhr-uni-bochum.de
Fri Dec 17 12:40:15 MET 1993