This bread is just lovely. It has to be a favourite and when you see the ingredients, you will understand why.
200 g strong bread flour
150 g wheat flour
150 g rye flour
50 g milk at room temperature
250 g water at room temperature
10 g salt
15 g fresh yeast
150 g mixed nuts such as toasted walnuts, toasted almonds or hazelnuts.
⭐I used walnuts and almonds.
Grind the mixed nuts finely but not too fine so that they lose their oils.
1. Mix the flours in a bowl.
2. Crumble the fresh yeast on top.
3. Add the milk and water.
4. Mix vigorously with your hand. Add the salt and nuts. Mix well.
5. Begin kneading. It will be sticky at first but it will quickly take shape. You can lightly coat the work space and your hands with sunflower oil. It prevents sticking and makes it easier to knead. Make a ball.
6. Put the ball in a lightly oiled bowl and cover it with plastic wrap. Put it in a warm place and leave it to rise for 2 hours.
* After the 2 hours it has risen quite a bit.
7. Take it out of the bowl and shape it into a thick rectangle.
8. Sprinkle a long oval shaped baneton or basket with flour.
Put your dough inside for the second rising.
Let it rest for one hour or until it doubles in size.
⭐ About 30 minutes before the time lapses, preheat the oven to 250°. Have a small glass of water ready.
9. When it doubles in size, turn the bread over on a baking tray that has been covered with parchment paper. Make two diagonal incisions with a knife.
Put the bread in and quickly pour the glass of water on the oven base and quickly close the door. Lower the temperature to 220°. Bake for 25 minutes. When there are ten minutes left in the baking time, open the oven door slightly for 5 seconds to let some vapor escape. Let cool on a wire rack.