Farmhouse bread with walnuts
With a slightly tangy flavour, it takes its colour from the wheat grain husks. Thanks to the fermentation method used, it will keep longer without going stale.
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Preparation time
3h30
Resting time
3h
For
2 loaves
Difficulty
Easy
Budget
1/3
Product used
Ingredients
– 450g strong white flour
– 110g rye flour
– 80g wholemeal flour
– 9g salt
– ½ 11g sachet of Saf-instant Baker’s dry yeast
– 8g sugar
– 360ml water
– 130g walnuts
Preparation
1. In a bowl, mix the flours, salt and sugar.
2. Mix the yeast into the water and add it to the bowl.
3. Mix with a spatula for 2 minutes then add the walnuts.
4. Mix again until you have an even consistency and finish kneading with a rolling pin.
5. Bring the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest in a warm place for 60 minutes.
6. Shape into small buns, put them on a baking sheet, cover and leave to rest for 2 hours.
7. Bake the bread for 30 minutes in an oven preheated to 220°C.
