January 9, 2023 - 6:43am
Valais Rye Walliserbrot
Tony (CalBeachBaker) did a lovely bake following a recipe by The Rye Baker. Thought i'd give it a try but reduced the rye a little, since rye doesn't agree with me, and replaced the coarse rye with a Heritage Whole Wheat mix. I also omitted the IDY to make it a 100% sourdough.
Overall Recipe:
- Wholegrain Rye Flour 283g
- Whole-Wheat Flour 168g (Heritage Mix: Einkorn, Emmer and Spelt)
- Bread Flour 49g
- Water 451g
- Salt 9g
- Walnuts 98g
- Sunflower Seeds 25g
Soaker: Overnight 12-14 hours
- Water 25g
- Salt 1g
- Sunflower Seeds 25g
Pre-Ferment: Overnight 12-14 hours
- Whole-Wheat Flour 168g
- Water 135g
- Starter 18g (100% hydrated bread flour)
Final Dough:
- Wholegrain Rye Flour 274g
- Bread Flour 49g
- Water 282g
- Salt 8g
- Walnuts 98g
- All of Soaker 51g
- All of Sponge 321g
All-in-all a nice bake. Lovely crumb and slices very cleanly. Knife is as clean as whistle. My only concern is the walnuts seem to compete with the salt. See my other topic here. Toasts up a treat but next time i'll either toast the walnuts before adding to the dough and/or add some sweetness to compliment them.
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Looks good Abe!
I particularly enjoy this bread with a little goat cheese.
Tony
Tomorrow i'll try it with cheese. On the whole it was a pleasure to make. Dough handled well and everything went smoothly. I do think toasting the walnuts prior to adding them to the dough will be beneficial. Also, adding something to compliment them, like dried diced dates (see the comments between Clazar and myself on your post), will enhance the flavour. I'm also thinking the dates can replace the sunflower seeds which aren't really apparent in the final loaf and don't bring much to the table unless they're toasted too. Also surprised at the nice crumb, for flours used, and how nicely it slices.
A nice recipe. Thank you for bringing it to my attention.
That looks very tasty Abe, rye and I don’t always get along either yet I sporadically keep going back to it LOL. Lovely crumb as always.
Benny
Once in a while it's ok. Make a small loaf so it's more a treat and don't over indulge. A nice loaf which will benefit from some tweaks as discussed.
Very nice looking crumb, especially for having so much whole grain as well as walnuts and sunflower seeds. I think walnuts are an unexpected and tasty complement to rye, but I'm with you on toasting them.
When toasted this bread is delicious. Flavour more apparent today but in future i'll toast the walnuts and maybe with a little sprinkle of salt too. Very happy with this bake.