Walnut Rye Bread (Low Oil, Low Sugar)

Name: Walnut Rye Bread (Low Oil, Low Sugar)
Total time: 1200 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: 2 3/4 cups bread flour (about 365 grams); 1 1/4 cups rye flour (about 155 grams); 1 tablespoon salt (about 10 grams); 1 1/2 tablespoons granulated sugar (about 20 grams); 1 teaspoon instant yeast (about 5 grams); 1 1/2 cups ice water (about 350 grams); 1 1/2 tablespoons olive oil (about 20 grams); 1 cup walnuts (about 100 grams)

甜廚花姐姐 @cook_16588

https://www.facebook.com/yiyi0719/

This low oil, low sugar rye bread is crispy on the outside and soft on the inside. It has a rich texture filled with the aroma of walnuts and rye. It's low-calorie and healthy, perfect for the whole family.

甜廚花姐姐 @cook_16588

https://www.facebook.com/yiyi0719/

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Ingredients

20 minutes

Serves 10 servings

2 3/4 cupsbread flour (about 365 grams)
1 1/4 cupsrye flour (about 155 grams)
1 tablespoonsalt (about 10 grams)
1 1/2 tablespoonsgranulated sugar (about 20 grams)
1 teaspooninstant yeast (about 5 grams)
1 1/2 cupsice water (about 350 grams)
1 1/2 tablespoonsolive oil (about 20 grams)
1 cupwalnuts (about 100 grams)

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Steps

20 minutes

1

Preheat the oven to 320°F. Toast the walnuts for about 2-3 minutes, then crush them. Toasting enhances their aroma.
2

Place all ingredients in a mixing bowl. Mix on low speed for 3 minutes until combined and sticky. Increase to medium speed and knead for about 12 minutes until the dough is smooth.
3

Add the crushed walnuts and continue mixing for about 3 minutes until evenly distributed.
4

Shape the dough into a ball and place it in a container. Let it rise for 60 minutes for the first fermentation.
5

The dough should double in size and not spring back when poked.
6

Divide the dough into 10 pieces, each weighing about 110-120 grams.
7

Let the dough rest for about 15-20 minutes. Lightly spray the surface with water to prevent drying.
8

Place the rested dough on a table. Gently flatten with your palm to release excess air. Flip and roll from top to bottom, pressing to seal and shape into a ball. Let it rise for 40 minutes until doubled in size. Dust with rye flour and score the surface with a blade.
9

Preheat the oven to 390°F for 30 minutes. Place a pan of 140°F water at the bottom of the oven before baking.
10

After 8 minutes of baking, remove the hot water from the oven (be careful as the water will be hot).
11

Continue baking for 10 more minutes until done. The bread should have a crispy crust. Total baking time is 18 minutes. Remove and let cool before serving.