French country loaf with walnuts



Flour (type 55)340 g
Rye flour80 g
Salt7 g
Sugar6 g
Water270 ml
Instant dried yeast12 g
Grilled nuts100 g



Instant dried yeast equivalent: 4 g

Slightly acidic in flavour, this loaf gets its colour from the wheat grain husks. It keeps for longer without going stale due to the fermentation method used.


  1. Mix the flour, salt and sugar in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula for 2 minutes, then add the walnuts. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 60 minutes in a warm place.
  5. Take the ball of dough, divide it into 2 equal pieces and leave to rest, covered, for 10 minutes. Shape the dough into 2 loaves, place them on a baking sheet and leave to rest, covered, for 2 hours.
  6. Put the loaves in an oven pre-heated to 220°C and bake for 30 minutes.

Tablespoons conversion