Valais Nut Bread

For the Valais nut bread, mix the rye meal with the water (1) and let it swell for half an hour.

Mix the flours in a baking bowl and make a well. Crumble the yeast, mix it with the sugar beet syrup and the water (2) in the hollow to a thin paste, sprinkle with a little flour. Let stand until the porridge foams.

Add the salt, natural sourdough and a little water with the groats and knead the whole thing into a wet, smooth dough. Finally, knead the tree nuts into the finished dough. Cover and allow to rise until doubled.

Then flatten the dough, fold all around to the center, turn and shape into a smooth ball, flatten slightly. Place on a baking sheet lined with parchment paper. Brush with water.

Sprinkle with rye flour. Let rise again until even cracks form on the surface.

Place an ovenproof ramekin with hot water next to the loaves.

Bake the Valais nut bread for 10 minutes at 230 degrees in the middle of the preheated oven, then for 30-40 minutes at 180 degrees.

Preparation Tip:

If you don't have tree nuts on hand, you can make Valais nut bread with other nuts.

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