And one more bread on this blog – inspired by the walnuts I picked up the day before and which joined some chopped dried tomatoes and went straight into this nice and easy rye sourdough bread. I am not an expert at all in baking bread, especially not in baking with sourdough, so I went the easy way and used some dried sourdough essence. As we are a two-person-household I only made a small loaf of bread… I should have reduced the baking time a bit more as well: 45 min. and the bread got a bit dark. It tastes good anyway with the typical flavour of a sourdough bread, completed by the slightly bitter taste of walnuts and the sweetness of dried tomatoes.
200 g wholegrain rye flour, 120 g wheat flour 405, 1 teaspoon dried yeast, 2 teaspoons dried sourdough essence, 1 tablespoon honey or agave syrup, 1 teaspoon salt, water, 40 g chopped and roasted walnuts, 40 g chopped dried tomatoes
Stir together flour, yeast, sourdough essence, honey and salt. Add lukewarm water while kneading the mixture into a homogenous ball. Knead for about 5 min. Leave your dough covered at a warm place for 1 hour. Thoroughly knead dough again for a few minutes and let it rest for further 45 min. Add walnuts and dried tomatoes, fold your dough in a few times. Form a roll and twist a few times. Put bread loaf on a baking tray, dust with flour, cover with a kitchen towel and let rise for 45 min. Preheat oven at 220°C. Put the baking tray with bread on it into the oven and bake for about 35 min. (the 45 min. I baked it were a bit to much). Pour also a cup of water onto the bottom of the oven: the steam will keep your bread moist and give it a nice crispy crust.