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Whole Grain Rye Bread with Walnuts II

I’ve remade the recipe from last whole grain rye bread (almost) and shuffled around on the procedure. I boiled the grains like last time – but then I mixed the hot grain porridge with cold water before adding the rest of the ingredients. Instead of kneading extensively I only mixed the ingredients well.

Apart from the procedure I did some tweaks in the ingredients too; I didn’t have prunes available so I used large organic raisins instead, and increased the amount to about 3/4 cup. I also increased the amount of walnuts to 3/4 cup. The amount of white flour reduced with about a cup.

The amendments resulted in a slightly heavier bread, but not as much as I expected. It does contain a fair amount of white flour, so I guess substituting some of the white flour with rye flour might make this bread more chewy and heavy, if that’s desired. The raisins and walnuts are quite dominant and the bread reminds of a müsli-bread. The whole grains add a little more resistance without the second round of soaking.

sweet raisins in a slice of bread

sweet raisins in a slice of bread

Rye provides great health benefits, it keeps you feeling full longer than wheat and it contributes to keeping cholesterol levels lower. Among other things. So if you’re a bread lover who tries to loose weight then rye is worth looking for. Whole grains contain germ and bran and all the goodies that tend to get separated during the process of making flour. That’s why whole grain bread is so good for you. Especially rye whole grain. The more whole grain a bread contains – the healthier it is. And heavier. There’s a limit to how much whole grain you can add before the bread turns into a cereal and not a bread. But it is definitely worth while experimenting with whole grains in baking.

So basically the recipe is the same as the first Whole grain Rye with Walnuts and Prunes, with minor adjustments of the amount of some ingredients.

Whole Grain Rye with Walnuts and Raisins

1 cup whole grain rye berries boiled for 1 hour in 2 cups of water
2 cups rye flour
3/4 cup large raisins
2 tsp salt
3 cups boiling water
2 1/4 tsp (1 pack) yeast
2 tbsp walnut oil
3/4 cup chopped walnuts
3 tbsp dark syrup
5 cups white bread flour

procedure as follows:

  1. Simmer the whole grains in 2 cups of water for about 1 hour
  2. Mix the boiled grains with 3 cups of cold water in a bowl
  3. Add the yeast
  4. Add the rye flour, salt, oil, syrup, walnuts and raisins
  5. Stir and add gradually the white flour until the dough is firm as a bread dough, but still a bit sticky
  6. Leave to rise for a few hours
  7. Add more white flour and bring the dough out on the counter for a light kneading by hand
  8. Split the dough into two halves, shape two loafs of bread and put them into greased bread tins
  9. After rise until about double size (30-45 min)
  10. Bake at 375 F in the middle of the oven for about 50 minutes (Knock underneath to hear the hollow sound and check if the bread seems solid – if it’s not done, leave it in for another 10 min without the tins.)


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I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.

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