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Rye bread with dates and walnuts


400g light rye leaven

400g light rye flour

250g water (from the tap stood overnight)

10g salt

100g dates, whole, stone removed.

75g walnuts.


Mix all ingredients in a large bowl. The mix will be rather wet. Cover and leave for around 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 100'C internal temp.

The leaven is 200g light rye starter plus 120g rye flour plus 120g water mixed 12 hours in advance.