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Rye Dough with dates and walnuts

Delicious Rye Dough with dates and walnuts

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Ingredients

400g light rye leaven

400g light rye flour

250g water (from the tap stood overnight)

10g salt

100g dates, whole, stone removed.

75g walnuts.

Method

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


Tags: Bread Rye Nuts fruit

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