Rye bread with walnuts

2_10037 TITLE: WALNUT RYE BREAD INGREDIENTS for 4 PEOPLE 300 g rye flour (sifted), 100 g wheat flour (sifted), 80 g Walnut kernels, 3 tablespoons of yeast, 1 teaspoon salt, 220-230 g water. Place the flour in a bowl, combine the water with the yeast and the chopped walnuts. Knead vigorously forming a ball, cover the bowl with a damp cloth and let rise for about 2/3 hours. Formed then the loaves and put back to rise again for 30 minutes. Bake in hot oven at 180° -200° for about 1 hour. Rye flour is less rich in gluten than wheat flour, so the dough is sticky, more careful with water. The dough should be strong, moreover, fermentation is slower to proofing becomes longer. Rye bread is incomparably sweet and fragrant, stays fresh much longer and is particularly suitable for sedentary people. The NATURAL YEAST INGREDIENTS for 4 PEOPLE 300 g flour, 170 g of water. The preparation of yeast and very easy. Put in a bowl the flour, water and knead. Cover the dough with a cloth of cotton and woolen cloth. Leave for 3 days at room temperature (20ø.). At this point has formed a hard crust and cracked, the yeast is fermented and gives off a pleasant smell of beer must be sweet and not spicy. Our yeast is ready. AND? the sourdough to which you add water and flour 12 hours before start making bread. Keep the yeast in a cool place, in a crock or glass jar with hermetic seal.