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🍽️ Tessiner Walnut Bread

260 kcal · 30 min · 4 servings

Ingredients

• 5 g sourdough
• 90 g rye wholemeal flour
• 360 g wheat flour Type 1050
• 2 tbsp wheat flour Type 1050 (for working)
• 100 g walnut kernels
• 180 ml milk (3.5 % fat)
• 50 g wheat wholemeal flour
• 1 tbsp salt
• 0.2 cube yeast (8 g)

Instructions

1. 1. Mix 50 milliliters of lukewarm water (about 30 degrees Celsius) with the sourdough starter and 50 grams of rye wholemeal flour.
2. 2. Cover the bowl with a damp cloth and let the mixture rest at room temperature for 14 to 16 hours.
3. 3. The next day, combine the remaining rye flour with 60 grams of Type 1050 wheat flour.
4. 4. Bring 250 milliliters of water to a boil.
5. 5. Stir the flour mixture into the boiling water and mix well.
6. 6. Allow the mixture to cool down.
7. 7. Roughly chop the walnuts.
8. 8. Toast the nuts without fat in a pan over medium heat for about 3 minutes.
9. 9. Remove the pan from the heat and set the nuts aside.
10. 10. Pour milk over the toasted walnuts.
11. 11. Let the nut-milk mixture soak for 1 hour.
12. 12. Place the remaining wheat flour, wheat wholemeal flour, and salt into the bowl of a food processor.
13. 13. Mix the dry ingredients briefly.
14. 14. Dissolve the yeast in 125 milliliters of lukewarm water (about 20 degrees Celsius).
15. 15. Slowly stir the yeast-water mixture into the flour mixture.
16. 16. Add the sourdough starter, the cooled cooked flour mixture, and the walnut-milk mixture.
17. 17. Mix everything on a slow speed for 5 minutes.
18. 18. Knead the dough on a higher speed for 4 minutes.
19. 19. Shape the dough into a smooth ball using your hands.
20. 20. Cover the bowl and let the dough rise for 1 hour.
21. 21. Divide the dough on a lightly floured work surface into 10 equal portions.
22. 22. Shape each portion into a round ball.
23. 23. Let the dough balls rest for another 10 minutes.
24. 24. Then shape the dough pieces into small oval loaves.
25. 25. Dust a baker's linen (or a clean kitchen towel) with wheat flour.
26. 26. Place 5 loaves on the cloth with the smooth side facing down.
27. 27. Cover the loaves and let them rise again for 30 minutes.
28. 28. Line a baking tray with baking paper.
29. 29. Remove the loaves from the cloth and place them on the tray with the floured side facing up.
30. 30. Score each loaf once shallowly with a long knife.
31. 31. Preheat the oven to 240 degrees (convection 220 degrees or gas mark 4).
32. 32. Place the tray in the front third of the oven.
33. 33. Pour a cup of water into the drip tray below to create steam.
34. 34. Bake the loaves for 5 minutes.
35. 35. Open the oven briefly to let the steam escape.
36. 36. Finish baking the loaves for another 20 minutes.

Nutrition per serving

• kcal: 260
• Protein: 9 g · Fett/Fat: 9 g · Carbs: 37 g