Rye Sourdough Bread With Hazelnuts And Walnuts Recipe

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Rye Sourdough Bread With Hazelnuts And Walnuts
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Ingredients
6
Count
Nutrition
2704
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. 1. ensure that your starter was refreshed the night before and is active and ready to be used
  2. 2. add the sugar to the starter and dissolve with the amount of water specified
  3. 3. add salt to the flour and mix to ensure it is evenly distributed
  4. 4. add the water/starter mix to the flour and incorporate in a bowl
  5. 5. transfer onto a floured surface and continue kneading until you have a smooth dough
  6. 6. place on a sheet of lightly oiled baking paper
  7. 7. cover with a damp tea towel and a dry one on top of the wet one
  8. 8. allow to rise for about 4 hours, then punch down and roll out with your hands
  9. 9. fold the edges four times ensuring that you press down well not to create big air pockets in the loaf
  10. 10. rise for another 4 to 5 hours until doubled in size
  11. 11. bake in a preheated oven at 180C for 45 minutes
  12. 12. then turn upside down and bake for an additional 40 minutes until the bottom sounds hollow
  13. 13. allow to cool completely (best if overnight) before slicing
  14. NB: please note that these cooking times work for me, but you may have to adjust according to the type of oven you have, so keep an eye on your bread and check every half hour. both sides, top and bottom, should brown and have a good thick crust when they are ready. they will also sound hollow if tapped!
  15. To make your starter combine the following ingredients:
  16. 100g/3.5oz rye flour
  17. 100ml/3.5oz water
  18. 1 tbsp sugar
  19. Store in a large glass container and place it in your food cupboard for 48 hours.
  20. Once this time has elapsed, refresh with 50g (1.7oz) rye flour and 50ml (1.7oz) of water and allow to rest for another 48 hours, after which you refresh again with the same quantities of the first feed and allow to rest for 24 hours. Then feed and allow to rest for 12 hours and feed again 12 hours later. Your starter should now be ready for use. Once used the first time, store it in the fridge and the night before you plan to use it, take it out and feed it again the 50g/1.7oz of water and flour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2704.12 Kcal (11322 kJ)
Calories from fat 135 Kcal
% Daily Value*
Total Fat 15g 23%
Sodium 2347.64mg 98%
Potassium 1365.64mg 29%
Total Carbs 560g 187%
Sugars 9.34g 37%
Dietary Fiber 34.5g 138%
Protein 87g 174%
Iron 28.5mg 158%
Calcium 162.5mg 16%
Amount Per 100 g
Calories 242.74 Kcal (1016 kJ)
Calories from fat 12.12 Kcal
% Daily Value*
Total Fat 1.35g 23%
Sodium 210.74mg 98%
Potassium 122.59mg 29%
Total Carbs 50.27g 187%
Sugars 0.84g 37%
Dietary Fiber 3.1g 138%
Protein 7.81g 174%
Iron 2.6mg 158%
Calcium 14.6mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 54.5
    Points
  • 70
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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