Walnut bread from Dough: Simple Contemporary Bread by Richard Bertinet

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Notes about this recipe

  • reader1trees on March 28, 2024

    I made this using Doves Farm light rye flour and it was a great success. My only problem came when moving the proved dough onto the baking sheet which spoiled the perfect appearance so if I made this again I would do the second proof on a lined sheet rather than a cloth. The loaves didn't rise much in the oven and because they have a large surface area they cook through very quickly so keep an eye on them and check quite early on. They cut into lots of small slices which are good for dipping or using as part of a mezze style meal.

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