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1
Roast the walnuts for 10 minutes in an oven preheated to 170C.
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2
(Be careful not to burn them).
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3
Boil the raisins and drain well.
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4
Chop the nuts into suitable sizes.
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5
(Check the helpful hints.)
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6
Kneading by hands: Mix all the ingredients except for the ingredients.
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7
After kneading for 5 minutes, mix the ingredients and keep kneading.
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8
It's a bit hard to knead with nuts, but the dough will start to come together in about 5 minutes.
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9
Then roll into a ball, put the dough into a bowl spread with oil lightly, cover, and wrap.
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10
Leave to proof for the 1st rising until the dough has increased to double in size.
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11
By bread maker: Put all the ingredients except for the ingredients into a bread maker.
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12
Start with the kneading course.
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13
Add the ingredients at the mix signal and leave until the 1st rising.
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14
When the dough increases to double in size, punch the dough down and form it again.
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15
Rest for 20 minutes.
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16
Form the dough into oval shapes and place on a baking sheet.
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17
Rest for the 2nd rising.
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18
In the photo, I made 1 big oval and 4 small ones.
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19
When the dough has increased 1.5 to 2 times, sprinkle the rye flour with a tea strainer and make a slit.
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20
Bake for 25 minutes in an oven preheated to 200C.
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21
For moisture, I used 40 g of heavy cream (you can whip it if you want) and 180 g of water.
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22
The picture shows the bread pre-fermentation, but even then it's already fluffy.
