Wheat&rye Loaf With Walnuts and Raisins



Introduction: Wheat&rye Loaf With Walnuts and Raisins

About: I'm from Galicia. When I was 8 I inherited some tools. Now, my workshop is my oasis. I need to do a few different things each time to survive. My dog's name is Mr. Spock.

I have always liked the rye bread on special events. This loaf with walnuts and raisins is like a celebration bread or something to bring when you visit someone. It can be made with another dried fruit, apple, etc. It’s delicious served with strong cheese and black beer.

-Ingredients to make two loafs of 1,25kg


  • 280g wheat flour
  • 120g water
  • 2g yeast


  • Previous sponge
  • 750g strong wheat flour
  • 250g rye flour
  • 580g water (room temperature)
  • 18g yeast
  • 30g honey (3-4 tbsp.)
  • 28g salt
  • 200g risings
  • 200g walnuts

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Step 1: Sponge

First, to improve the bread structure and increase its flavour, we have to prepare a sponge the day before: we make it with water, flavour, and a pinch of yeast; and we put it into a luch pain in the fridge. We keep it there until an hour before the begining of the bread preparation.

Step 2: The Dough

To prepare de dough we mix all the ingredients but the salt, walnuts and raisins. When we haven’t got any free water, we putt the dough on the table and begin to knead it. At this moment we have to incorpórate the salt. We knead with the hands around 8-10 minutes. When the dough is ready we incorporate the dried fruit and nuts softly to integrate them.

We can knead with a machine too but we should program the mínimum velocity to add the nuts and rasins.

Step 3: First Fermentation

After the knead we have to let stand the dough covered under a cloth, for an hour and a half at least. The dough will increase the volume but only a litte. If the room is cold we have to let it stand a Little more.

Step 4: Form the Loaf

We have to divide the dough in two pieces. We have to press softly to get out the gas and then we form the loaf by rolling it. I made two extended pieces.

Step 5: Second Fermentation

We put each loaf on a cloth with some flour so it doesn’t stick. In order to maintain the form we will support it with something heavy like a carton of milk. We have to cover it again with a cloth so the dough doesn’t get dry.

Step 6: Before Baking

We put the pieces on a hot baking sheet. We make a couple cuts to let the bread to expand, and we atomise a little water to produce a thicker crust. We will have another baking sheet in the oven, where we will pour a glass of water, so when we put on the bread there is a lot of steam.

Step 7: Baking

We bake it in a hot oven 230ºC(450F) for 15’ and then 200ºC(400F) for 35’ more until the crust is golden brown.

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