We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Rye Sourdough Loaf with Walnuts

delicious crusty nutty taste

Like this? Share it with your friends.

Report abuse


4 tbsps dark rye

4 tbsps light rye

4 tbsps unbleached white flour

4 tbsps walnut pieces

2 tbsps roasted sesame seed oil

2 tsps sea salt

rye sourdough starter

extra cooled boiled water


  • mix flours, starter and water and leave covered overnight
  • in the morning roast on hot griddle the walnuts and salt in sesame oil until browned (about 5 minutes)
  • pour water onto nuts to soak for a few minutes until cooled
  • add nuts, water and extra flour to form a homogenous mixture and knead for a few minutes.
  • put in baking tin and leave to rise for at least 2 hours.
  • bake in hot oven for 30 or 40 minutes

Added by: Marian Mason

Tags: Bread Rye Sourdough Nuts

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“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.

More ...