Valais Nut Bread

Whisk together rye meal and warm water, let swell for approx. 30 min.

Mix rye flour and whole wheat flour in a baking bowl, make an indentation.

For the dampfl, mix the whole in the bulge to a thin porridge, sprinkle with a little flour. Stand until the porridge foams.

Knead salt, sourdough and a little water with the swollen meal to a wet, smooth dough. Finally, knead the walnuts into the finished dough. Cover and let rise at room temperature for 2-3 hours until doubled.

Now flatten the dough, fold all around to the center, turn to the other side, shape into a smooth ball, flatten slightly. Place on a baking sheet lined with parchment paper (P: on bread slide sprinkled with cornmeal), brush with water. Now sprinkle the dough with rye flour. Rise again for about 1-2 hours until uniform cracks form on the surface.

Preheat the oven in time to 230 °C (P: medium oven rack with bread baking stone).

Bake the bread for 10 min. in the lower half of the oven, then reduce the heat to 180 °C and finish baking the bread in another 30-40 min.

used. Pour water into the stove as well as 3 more times.

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