Walnut Rye Sourdough Bread Recipe – An awesome combination of tastes

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  1. Renee Reply

    This looks and sounds delicious. Is there a substitute ingredient for malted barley syrup?

    • You can make a taste equivalent by mixing:

      1 cup/125g dark ale
      1 scant cup/125g dark brown sugar

      Put it in a pot, bring it to the boil, let it simmer without a lid for 30-40 minutes until a thick syrup forms. Kept in the fridge, this should stay good for years 🙂

  2. in2insight Reply

    Looks awesome. Question, if using whole spelt flour instead of regular one, should I increase the water? Thanks!

    • You will probably have a hard time baking a bread with 70% spelt flour and 30% rye flour. The gluten in spelt is not as strong. If you want to go that route make a stiffer dough, and knead it instead 🙂

  3. Tam Lee Reply

    I made it and it’s very tasty. However it didn’t rise very high, is that normal? I did add 1/2 tsp of diastatic malt powder and also used your oven off method. Would that have made the difference?

    • Do you mean oven spring? How was the gluten development? Have you used the oven off method successfully before? 🙂

  4. This is a delicious bread. I bake them yesterday. My fermentation took 8 hrs, so I left it on my counter and got up early , which turned out to be perfect timing. My question is, could I add caraway seeds or more of something to increase the rye flavor? It’s very faint. What would you suggest? Thanks so much!

    • Caraway seeds or barley malt syrup will accentuate the rye flavor 🙂

  5. Alina Hunt Reply

    It would be helpful to say how many hours to let the dough ferment. Also if it’s 11PM and you want to go to sleep but it’s been almost 6 hours and dough has not doubled, what do you do? Do you leave on the counter until morning, do out put it in the fridge? I left mine overnight and it became really really sticky and almost impossible to shape!

    • I don’t give a time because time is not a good measurement for fermentation.

      The recipe says it should grow 50%, which is half of doubling.

      If you leave it overnight, it will be over fermented, and all of the gluten will have broken down. I recommend trying to bake in a tin if that happens 🙂

  6. Yakov Reply


    I really like your videos and learned a few things from them – thank!

    Rye + walnuts is great. I recently made 40% light rye, 10% dark rye. 85% hydration.
    Anyway, some walnuts make the bread purple thanks to a reaction between the iron in the flour and some phenolic acid in the walnuts skin.
    So just to add a trick to your arsenal, and for other readers – to stop the purpling, boil the nuts before adding them into the dough. I boiled them twice for 2-3 minutes and then washed in cold water.

    Happy baking:)

  7. John Powell Reply

    Baked my first two loves yesterday and love the recipe. It looks and tastes wonderful. The crust is delicious but a bit too hard for sandwiches. Any suggestions on how to make it softer?

    • Keep it covered longer, but keep the bake time the same 🙂