Dutch Oven Walnut Rye Bread

Place 350 g water, 10 g fresh yeast and 20 g dark sugar beet syrup into the mixing bowl and 2 min./37°C/speed 2 warm.

Add 350 g strong wholemeal wheat flour (Type 1050), 150 g dark rye flour (Type 1150) and 13 g salt and Dough/4 min. kneten.

Add 100 g walnut halves and Dough/40 sec. kneten.

Transfer the dough to an oiled bowl, cover and let rise in a warm place for 90 minutes. Stretch and fold the dough from all four sides toward the center after 30 minutes and again after 60 minutes.

Place the dough onto a work surface dusted with flour for dusting, shape into a round loaf, and place seam-side up into a floured proving basket (or a bowl lined with a floured cloth). Cover and let rise for 55 minutes.

Preheat a cast-iron Dutch oven with lid in the oven at 250 °C for approx. 40 minutes.

Carefully tip the bread dough into the hot Dutch oven, score in a cross pattern, cover with the lid and bake for 25 minutes at 250 °C. Remove the lid, reduce the temperature to 210 °C and bake for another 20 minutes.

Remove the bread from the Dutch oven and let cool completely on a wire rack for at least 2 hours.