This delicious bread is adapted from Wenche Frølich’s Brød (yep, another one). It is great with dinner, or with lunch meats or cheeses.
The original recipe calls for rye flour, I have made it both with that and with whole grain (wheat) flour, both ways turn out delicious.
- 500 ml water (2 cups and a bit)
- 50 ml oil, preferably walnut oil (0.2 cups)
- 25 g yeast cake or 1 dried yeast envelope
- 1/2 tbsp salt
- 225 g dark rye or whole wheat flour (8 oz)
- 500g all purpose flour (17.5 oz)
- 75g chopped walnuts (2.5 oz)
1. Heat the oil and water to lukewarm, about 90 F/ 30 C. Pour the liquid over the yeast in a large mixing bowl (pull the yeast cake apart first if using fresh yeast).
2. Add the salt and the flours. Mix the dough well and knead for a short while.
3. Let the dough rise under a towel for 45 min.
4. Knead the dough well, until elastic. Add a bit more all purpose flour if necessary. Add the walnuts and knead them in until well mixed.
5. Spilt the dough into 2 parts and shape each to a round bread. Place the bread on sheets and score the breads in crosswise pattern.
6. Let rise under a towel for 30 min. Preheat the oven to 200 C/390 F
7. Brush the breads with water and bake for about 30-40 min, until the sound hollow. Cool on a rack.
I made these to eat with some soups we made this week, I made a great artichoke soup and my husband made carrot soup – modernist cuisine style. The recipe makes 2 breads, and 1 bread feed about 4 adults as a side to a dinner – probably 6 people if you have more sides.