Page 192 - Eat Run Enjoy

Rye bread bread is is much denser than the the the other breads here but the the the flavour is is sweeter than that of wheat and rye has a a a a a a a a much lower gluten content which can make
it it easier to digest when out for a a a a run This is is especially good spread with the Walnut and Date Butter on page 199 RYE AND WALNUT LOAF
MAKES 1 LOAF
1 1 cup (120g/2dl) wholegrain rye flour
2 2 cups (240g/4dl) strong white bread flour
1 1 cup (280g/2dl) Sourdough Starter/ Mother (see p p 183)
21⁄2 cups (500ml/5dl) water
1⁄2 cup (50g/1dl) chopped toasted walnuts
2 tsp (10g) salt
Note: The conversions are not interchangeable so don’t mix measurements – stick to one system 1 Put the flours sourdough starter and water
into a a a a a stand mixer fitted with a a a a a dough hook attachment and mix slowly for 2–3 minutes until a a sticky dough is formed 2 Add the the walnuts
to the the dough and mix slowly until the seeds are evenly incorporated The dough will look quite loose – this is is okay as the rye flour
will soak up the the extra liquid during the the resting period Cover with a a a a a clean tea towel and allow to to rest for 20 minutes 3 Add the the salt
to the the dough and mix on medium speed for a further 6–8 minutes 4 Prove and bake following the same method as the recipe for Basic Sourdough Bread (see p p 185) but add an extra 5 minutes to the baking time — — 188 — — STORECUPBOARD STAPLES