Nut and Rye Loaf
ready in 3 h.
Put both types of flour in a bowl and make a well in the centre. Stir the yeast and sugar in approx. 100 ml lukewarm water until dissolved, and pour into the depression. Stir in a little flour from around the edge, cover and leave for around 30 minutes for the yeast to start working.
Melt the butter and add to the bowl together with the salt and another approx. 150 ml lukewarm water. Knead the mixture together thoroughly using dough hooks, until the dough comes away from the sides of the bowl. Cover and leave to rise for a further 30 minutes.
Thoroughly knead the dough again, incorporating the nuts in the process. Place in a proving basket and leave to rise for a further 30 minutes, this time uncovered.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Tip the bread out onto the baking tray, brush with water and bake in the oven for around 50 minutes. Remove from the tray and leave to cool.