Apple, Walnut and Rye Sourdough


Apples are everywhere at the moment, covering trees in back gardens, fallen and strewn on the grassy ground. Baked into a rye loaf adds a hefty sweetness, and stodginess, all the good things.


Apple, Walnut and Rye Sourdough


  • 1tbsp sourdough starter
  • 70g cold water
  • 70g strong white bread flour
  • 250g rye flour
  • 2 apples, peeled and grated
  • 500g strong white bread flour
  • 100g walnuts, chopped
  • 375ml cold water
  1. Begin by making the levain by mixing together the starter, 70g cold water and 70g strong bread flour. Leave covered at room temperature overnight.
  2. The next day add the water to the levain and mix, add in the rest of the ingredients, and stir well till it begins to come together.
  3. This is a very messy dough, generously flour a surface and tip the dough out. Fold the dough until all the flour has been incorporated.
  4. Line two bowls with floured cloths and divide the dough between the two bowls, cover with cling film and leave again overnight to rise.
  5. Bake in a Dutch oven at 200oC for 20 minutes and then another further 20 minutes with the lid off.



Thickly slice, or cut into chunks and dip into a hot bowl of soup or top with cheese and maybe even a little of thisĀ chutney, enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s