Ingredients250 ml buttermilk (8.8 fluid ounces/1 cup) 350 ml water (12.3 fluid ounces/1.4 cup) 50 g yeast (1.7 ounces) 1 tsp honey 30 g fine salt (1 ounce) 1 tsp olive oil 100 ml walnut oil (3.5 fluid ounces/0.4 cup) 300 g chopped walnuts (10.5 ounces) 250 g rye flour (8.8 ounces) 15 g malt, dry malt (0.5 ounces) 60 g wheat flour (2 ounces)
Preparation
Heat buttermilk and water to 30° C, stir the yeast into it. Add honey, salt, olive oil, walnut oil, walnuts and malt. Add the rye flour and wheat flour a little at a time. Place the loaf in a 2 1/2 litre saucepan and raise to twice the size.
Bake for about 30 minutes at 160° C.
The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.
