Walnut Rye Bread

Instructions

1. 1

   Toast the chopped walnuts in a dry pan over medium heat for 5 minutes, stirring frequently until fragrant. Set aside to cool completely.

   Tip: Toasting brings out the natural oils and deepens the walnut flavour significantly.

2. 2

   In a large mixing bowl, combine rye flour, bread flour, salt, and instant yeast. Whisk together to distribute the yeast evenly throughout the dry ingredients.

3. 3

   Create a well in the centre of the dry mixture and pour in the warm water, honey, and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.

   Tip: The dough will be stickier than standard bread dough due to the rye flour—this is normal.

4. 4

   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smoother and more elastic. Incorporate the cooled walnuts and caraway seeds during the final minutes of kneading.

   Tip: Rye dough requires slightly less kneading than wheat dough, so be careful not to overwork it.

5. 5

   Shape the dough into a round loaf and place it seam-side down on a baking sheet lined with parchment paper. Cover with a damp tea towel and allow to rise in a warm place for 90 minutes until puffy.

   Tip: The dough should increase in volume but won't double as dramatically as wheat-based breads.

6. 6

   Preheat your oven to 200°C. Score the top of the loaf with a sharp knife in a crosshatch pattern, making shallow cuts about 5mm deep.

   Tip: Scoring helps the bread expand evenly during baking and creates an attractive finish.

7. 7

   Bake for 40-45 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.

   Tip: Allow the bread to cool for at least 20 minutes before slicing to ensure the crumb sets properly.