Rustic bread with walnuts

3 h 15 min
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Goxo flour (W 170 - 200) 0.185 kg
Rye flour 0.033 kg
Water 0.163 l
Sourdough 0.065 kg
Table salt 3.913 g
Yeast 2.174 g
Walnut 0.065 kg
See Recipe
Goxo flour (W 170 - 200) 0.065 kg
Water 0.039 l
Elaboration

Kneading time: 10´

Temperature of the dough: 23 ºC.

1st Fermentation of the dough without dividing: 1h 30'.

2nd Fermentation of a piece of the divided dough: 45´

3ª Fermentation of a formed piece: 1h 30 minutes

Baking time: 20-30'

Temperature of the oven: 250 ºC.

METHOD

  • Mix the water and the flours at slow speed.
  • Autolysis of 1 hour.
  • Add the sourdough, yeast and salt. Mix 7 minutes at slow speed.
  • Knead it for 3 more minutes at medium speed and add the chopped nuts and the water little by little.
  • Ferment for 1h 30 minutes.
  • Divide it into pieces of 550 g and round them.
  • Leave them to rest for 45 minutes.
  • Form sticks without making an end.
  • Fermentation of 1 hour and 30 minutes
  • Cooking at 250 ºC for approximately 20-30 minutes.
Nutritional information (1 portion)
Energy
290.07
kcal
Carbohydrates
44.39
g
Proteins
7.35
g
Lipids
8.45
g
Sugars 0.05 g
Salt (Sodium) 305.3 mg
Folic acid 31.02 ug
Vitamin C 0.0 g
Vitamin A 0.0 ug
Zinc 0.88 mg
Iron 1.06 mg
Calcium 19.67 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 5.56 g
Monounsaturated fatty acids 1.28 g
Saturates 0.94 g
Fiber 3.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.