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Rye Sourdough Loaf with Walnuts


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