Aromatic Walnut and Pear Bread
How do you make rye bread with walnuts and pear?
Mix wheat and rye flours with dissolved yeast, honey, and water. Add salt, butter, diced pears, and walnuts. Let the dough ferment in the cold for 6 hours, shape the loaves, and let them rise again. After a second cold rest, make deep cuts and bake at 250°C, then lower to 200°C.
An exquisite bread with an incredible fragrance, reminiscent of the delicious, aromatic scents of the Christmas and New Year holidays. Cinnamon and walnuts, together with pears, create a spectacular combination that I am sure you will love.
The screen will not turn off while you cook.
Servings: Makes about 1700 g of bread
Ingredients
- 780 g type 2 wheat flour
- 220 g rye flour or whole rye flour
- 20 g salt
- 8 g fresh brewer’s yeast or 3 g activated dry yeast
- 600 ml water at room temperature
- 50 g butter
- 50 g honey
- 120 g firm ripe pear, diced
- 100 g shelled walnuts
- 10 g ground cinnamon
Instructions
Place the two types of flour in a large bowl and mix them together.
Place about 500 ml of water and the yeast in a container, and mix until the yeast is well dissolved. If using dry yeast, skip this step and add the activated yeast directly to the flours together with the water. Add it to the flours and mix well.
Add the honey and ground cinnamon to the dough. Mix.
Add the salt and the remaining 100 ml of water. Mix well until the dough absorbs all the liquid.
Finely chop the pear.
Coarsely chop the walnuts.
Add the softened butter to the dough and mix well.
Finally, add the diced pear and walnuts.
Mix thoroughly until you have a smooth, even dough and all the ingredients are evenly distributed.
Cover and let rest in the refrigerator for 6 hours.
After the resting time, the dough will look like this.
Place the dough on a work surface and divide it in two, depending on the size of the proofing baskets you have. If you do not have any, divide it into two equal parts.
Take each piece of dough and shape it into a kind of square, pressing your fingers from the center outward; fold the top corners toward the center.
Then fold the other two lower corners toward the center.
Flour the proofing baskets generously.
Place each piece of dough into each basket.
Place the baskets in the oven with the light on if it is very cold. Otherwise, room temperature is fine. If you do not have baskets, place the two dough pieces on a baking tray. Cover and let rest for 2 hours.
Then place the dough in the refrigerator to rest for another 3 hours. This step is very important because rye flour needs a sudden temperature change for perfect baking. After this final rest, remove from the refrigerator and turn the baskets (or the dough without baskets) onto a baking tray lined with parchment paper. Preheat the oven to 250°C (485°F). Cover and let rest for 2 hours.
Using a very sharp knife, make a cut by positioning it this way; the cut should be deep, about 1.5–2 cm.
The cut should be made on all four sides of the dough.
Place in the hot oven and bake for 20 minutes at 250°C (485°F). Lower the temperature to 200°C (395°F) and bake for another 40 minutes.
The fragrance that will fill your home will be wonderful. If you cover the loaves well, they can last up to 4–5 days.
Enjoy your meal!
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- 780 g type 2 wheat flour
- 220 g rye flour or whole rye flour
- 20 g salt
- 8 g fresh brewer’s yeast or 3 g activated dry yeast
- 600 ml water at room temperature
- 50 g butter
- 50 g honey
- 120 g firm ripe pear, diced
- 100 g shelled walnuts
- 10 g ground cinnamon