750 ml water
25 ml oil
50 g yeast
2 tbsp Dansukker Light Syrup
½ tbsp coarse salt
100 g walnut kernels
110 g rye flour
815 g wheat flour
Warm the water and the oil until lukewarm. Dissolve the yeast in the water.
Mix in the syrup, salt and roughly chopped walnut kernels.
Stir the flour into the dough until it slips off the bowl.
Allow the dough to rise for 40 minutes.
Knead the dough, divide into 3 parts and shape into round loaves.
Place the loaves on a baking tray lined with baking paper. Snick the tops. Allow to rise for a further 30 minutes. Set the oven at 200°C.
Bake the walnut bread in the bottom of the oven for 30-40 minutes until golden brown.
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