Delicious Rye Dough with dates and walnuts
400g light rye leaven
400g light rye flour
250g water (from the tap stood overnight)
100g dates, whole, stone removed.
Mix all ingredients in a large bowl. The mix will be wet. Cover and leave for two hours. Shape and place in a well floured banneton leave for 45 mins.
Bake at 220'C for 35 mins. If you have an oven thermometer around 98'C internal temp.
The leaven is 200g light rye starter plus 120g rye flour plus 120g water mixed 12 hours in advance.
Added by: Andrew Hunt
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.