Description
* The recipe for this bread is now available on both my Facebook and Instagram accounts, linked at the bottom of this description.
Reminiscent of a simple loaf I had some 40 years ago in southeastern Switzerland, this Walnut bread is a favorite recipe of mine and one that I like to bake for my family.
I encourage you to try it with a rye starter and sponge, if you have one, as the overnight fermentation adds complexity and richness to its flavor.
With a combination of rye (20%), unbleached white, and whole wheat flour, I do my best to replicate the hearty but not heavy breads that are famous in both western and eastern Europe.
This bread stands well on its own and also pairs perfectly with meats and strong cheeses.
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