Rye sourdough with apple and walnuts recipe

Ingredients

• 1 oz (25 g) fresh yeast
• 1 pint (600 ml) lukewarm water
• 2½ tbsp salt
• 4 tbsp honey
• 75 ml rye sourdough starter
• 14 oz (400 g) rye flour
• 4½ oz (125 g) coarse rye flour
• 10–14 oz (300-400 g) strong bread flour
• 4 oz (200 g) walnuts, coarsely chopped
• 2 large apples, peeled, cored and finely diced

1. Crumble the yeast in a mixing bowl and dissolve it in water. Add salt, honey and sourdough starter.
2. Add the flours a little at a time.
3. Knead the dough at medium speed in the mixer for about 10 minutes, until it is elastic.
4. Carefully add the walnuts and apples to the dough by hand.
5. Sprinkle with a little flour and cover the dough in the mixing bowl with a cloth. Let it rise until double in size, about 1½ hours.
6. Knead the dough and shape it into two round breads. Let these rest for 10 minutes.
7. Preheat the oven to 250°C (500°F/gas 10).
8. Set the dough out lightly and shape into a loaf. Roll the ends so they are pointy and place the bread seam down on a well-floured cutting board.
9. Let the breads rise under a cloth until they double in size, for about 1–1½ hours.
10. Turn the breads over and lift them onto a tray. Make an incision in each with a knife.
11. Put the bread in the middle of the oven and throw 100 ml (3½ fl oz) water on the bottom of the oven to get a fine, crackled crust. Lower the heat to 220°C (425°F/gas 7) and bake for about 35 minutes.