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You didn’t think I was going to give up, did you?

No strange ingredients this time!  Only thing I did was put half light and half whole rye flour in the dough, but otherwise I measured to the nearest gram and followed the timings and was rewarded by the Spirit of the Rye!

This is a classic rye bread, full of flavour. Make sure your walnuts are sweet before you put them in the dough. I broke them up a bit but maybe not enough but I quite like the way they break through the top of the dough. This was a very firm dough, I proofed it on a couche cloth having shaped it into a sort of peaked oval with my hands and it didn’t spread sideways at all. I could maybe have left it another half an hour on the cloth, who knows?

Not one for those who don’t eat nuts or don’t like rye, but you can still look at the pictures.

That’s the last of the September breads for Mellow Bakers. To see how the others got on, here are some links to pictures from some of the other Mellows…

Ulrike ‘s beautiful bread with its elegant scoring,  Bnom’s lovely twist with hazelnuts and figs, Cathy’s carefully detailed step-by-step post is here,  and Lello‘s great midnight bread!

Next month we are baking Roast Potato Bread, Challah and maybe having a play with making Pretzels.