Wheat-Rye Sourdough Bread with Walnuts
There are breads you bake because you need bread for breakfast, and there are breads you bake because you want something with real character.
This wheat-rye sourdough with walnuts belongs to the second kind.
The crumb is moist but not heavy, the rye gives the loaf a deeper flavor, and toasted walnuts add a slightly sweet, earthy richness that works beautifully with sourdough. It is especially good with butter, soft cheese, honey, or simply eaten on its own while the crust is still crisp.
The formula is inspired by the classic style of Jeffrey Hamelman’s wheat-rye breads, but I adjust the water according to the flour rather than treating hydration as a fixed number. Rye flour, whole-grain flour, and even different batches of wheat flour can absorb water very differently.
That small adjustment makes this bread much easier to work with at home.
This wheat-rye sourdough with walnuts belongs to the second kind.
The crumb is moist but not heavy, the rye gives the loaf a deeper flavor, and toasted walnuts add a slightly sweet, earthy richness that works beautifully with sourdough. It is especially good with butter, soft cheese, honey, or simply eaten on its own while the crust is still crisp.
The formula is inspired by the classic style of Jeffrey Hamelman’s wheat-rye breads, but I adjust the water according to the flour rather than treating hydration as a fixed number. Rye flour, whole-grain flour, and even different batches of wheat flour can absorb water very differently.
That small adjustment makes this bread much easier to work with at home.
Why Rye and Walnuts Work So Well Together
Rye flour has a completely different character from wheat flour.
Even when it makes up only part of the dough, it changes the aroma, crumb texture, fermentation, and flavor of the finished bread.
Here the rye is noticeable without making the loaf dense. Most of the structure still comes from wheat flour, while the rye contributes flavor and moisture.
Walnuts deepen that flavor even further.
When they are lightly toasted before being added to the dough, they become more fragrant and lose the slightly raw bitterness they can sometimes have straight from the package.
This is one of those breads where the nuts should not feel like an occasional addition. You want to find walnuts throughout the crumb.
Even when it makes up only part of the dough, it changes the aroma, crumb texture, fermentation, and flavor of the finished bread.
Here the rye is noticeable without making the loaf dense. Most of the structure still comes from wheat flour, while the rye contributes flavor and moisture.
Walnuts deepen that flavor even further.
When they are lightly toasted before being added to the dough, they become more fragrant and lose the slightly raw bitterness they can sometimes have straight from the package.
This is one of those breads where the nuts should not feel like an occasional addition. You want to find walnuts throughout the crumb.
The Rye Sourdough Build
For this bread I prefer to build a fairly firm rye sourdough the night before.
Rye sourdough
The mixture will be much thicker than a typical liquid starter.
Cover and leave it to ferment for about 12–14 hours at 22–24°C / 72–75°F.
By morning it should smell pleasantly fermented and slightly fruity or lactic. The surface may look rounded, cracked, or aerated depending on the flour and container.
Do not wait for it to collapse completely.
A mature rye sourdough should look alive and expanded when you use it.
Rye sourdough
- 150 g whole rye flour
- 125 g water
- 15 g active sourdough starter
The mixture will be much thicker than a typical liquid starter.
Cover and leave it to ferment for about 12–14 hours at 22–24°C / 72–75°F.
By morning it should smell pleasantly fermented and slightly fruity or lactic. The surface may look rounded, cracked, or aerated depending on the flour and container.
Do not wait for it to collapse completely.
A mature rye sourdough should look alive and expanded when you use it.
Final Dough
Ingredients
Start with about 250 g.
If the dough feels unusually stiff after mixing, add the remaining water gradually.
This is much safer than pouring all the water in at once and then trying to correct an excessively wet dough with more flour.
- all of the ripe rye sourdough
- 250 g bread flour or strong wheat flour
- 100 g rye flour
- 250–275 g water
- 10 g salt
- 125 g walnuts
Start with about 250 g.
If the dough feels unusually stiff after mixing, add the remaining water gradually.
This is much safer than pouring all the water in at once and then trying to correct an excessively wet dough with more flour.
Toast the Walnuts First
Spread the walnuts on a baking tray and toast them lightly until they become fragrant.
You do not need to brown them deeply.
Let them cool completely before adding them to the dough.
Warm nuts can soften the dough and slightly increase its temperature, so I prefer to prepare them before mixing.
Once cooled, break very large pieces in half, but do not chop the walnuts too finely.
Larger pieces give this bread much more character.
You do not need to brown them deeply.
Let them cool completely before adding them to the dough.
Warm nuts can soften the dough and slightly increase its temperature, so I prefer to prepare them before mixing.
Once cooled, break very large pieces in half, but do not chop the walnuts too finely.
Larger pieces give this bread much more character.
Mixing the Dough
Combine the ripe rye sourdough, wheat flour, rye flour, and most of the water.
Mix until the flour is fully hydrated.
At first the dough may feel slightly sticky because of the rye flour. That is normal.
Add the salt and continue mixing until the dough becomes smoother and begins to develop strength.
This is not a high-hydration white sourdough, so there is no reason to chase an extremely open, stretchy dough.
The wheat portion needs enough gluten development to hold the loaf together, but the rye will always make the dough feel a little softer and less elastic.
If needed, add the reserved water gradually while mixing.
The finished dough should be soft, supple, and slightly tacky, but still easy enough to handle.
Mix until the flour is fully hydrated.
At first the dough may feel slightly sticky because of the rye flour. That is normal.
Add the salt and continue mixing until the dough becomes smoother and begins to develop strength.
This is not a high-hydration white sourdough, so there is no reason to chase an extremely open, stretchy dough.
The wheat portion needs enough gluten development to hold the loaf together, but the rye will always make the dough feel a little softer and less elastic.
If needed, add the reserved water gradually while mixing.
The finished dough should be soft, supple, and slightly tacky, but still easy enough to handle.
When to Add the Walnuts
Add the cooled walnuts toward the end of mixing.
Work them into the dough gently.
If you add them too early, the sharp edges of the nuts can interfere with gluten development and may break some of the developing structure.
They also tend to release a little oil during mixing.
Once the walnuts are distributed fairly evenly, stop mixing.
There is no need to force every nut into perfect position.
Work them into the dough gently.
If you add them too early, the sharp edges of the nuts can interfere with gluten development and may break some of the developing structure.
They also tend to release a little oil during mixing.
Once the walnuts are distributed fairly evenly, stop mixing.
There is no need to force every nut into perfect position.
Bulk Fermentation
Place the dough in a lightly covered container and ferment for approximately 60–90 minutes at 26–28°C / 79–82°F.
This dough does not need an extremely long bulk fermentation.
There is already a substantial amount of mature rye sourdough in the formula, and fermentation can move surprisingly quickly when the dough is warm.
Watch the dough rather than waiting for it to double.
It should become softer, slightly aerated, and noticeably more relaxed.
You may see small bubbles around the edges or under the surface.
Because rye is present, the increase in volume may be more modest than with a completely white sourdough loaf.
If the dough feels strong enough, one gentle fold during the first half of bulk fermentation is plenty.
I would not fold it repeatedly.
This dough does not need an extremely long bulk fermentation.
There is already a substantial amount of mature rye sourdough in the formula, and fermentation can move surprisingly quickly when the dough is warm.
Watch the dough rather than waiting for it to double.
It should become softer, slightly aerated, and noticeably more relaxed.
You may see small bubbles around the edges or under the surface.
Because rye is present, the increase in volume may be more modest than with a completely white sourdough loaf.
If the dough feels strong enough, one gentle fold during the first half of bulk fermentation is plenty.
I would not fold it repeatedly.
Shaping
Turn the dough onto a lightly floured work surface.
Shape it gently into a round or oval loaf, depending on your proofing basket.
Try not to tear the dough around the walnuts.
Because the nuts create irregular points inside the dough, shaping can feel slightly different from shaping a plain country loaf.
Keep enough surface tension to support the loaf, but do not tighten it aggressively.
There is also a beautiful traditional option with this bread.
Instead of placing the loaf seam-side up in the basket, you can place it seam-side down.
After proofing, the loaf is turned out for baking with the seam facing upward.
During baking, those natural weak points can open and create a rustic cracked surface without scoring the bread.
Every loaf opens differently.
I especially like this method for rye and walnut breads because the irregular crust matches the character of the loaf.
Shape it gently into a round or oval loaf, depending on your proofing basket.
Try not to tear the dough around the walnuts.
Because the nuts create irregular points inside the dough, shaping can feel slightly different from shaping a plain country loaf.
Keep enough surface tension to support the loaf, but do not tighten it aggressively.
There is also a beautiful traditional option with this bread.
Instead of placing the loaf seam-side up in the basket, you can place it seam-side down.
After proofing, the loaf is turned out for baking with the seam facing upward.
During baking, those natural weak points can open and create a rustic cracked surface without scoring the bread.
Every loaf opens differently.
I especially like this method for rye and walnut breads because the irregular crust matches the character of the loaf.
Final Proof
Allow the shaped dough to proof for approximately 40–60 minutes, depending on dough temperature and room temperature.
Do not rely only on time.
A properly proofed loaf should feel lighter and slightly aerated, but it should still have enough strength to expand in the oven.
If you press the surface gently, the indentation should return slowly rather than springing back immediately.
If the dough becomes extremely soft and fragile, it may already be moving toward overproofing.
Rye doughs often give you a smaller margin for error than strong white wheat doughs.
Do not rely only on time.
A properly proofed loaf should feel lighter and slightly aerated, but it should still have enough strength to expand in the oven.
If you press the surface gently, the indentation should return slowly rather than springing back immediately.
If the dough becomes extremely soft and fragile, it may already be moving toward overproofing.
Rye doughs often give you a smaller margin for error than strong white wheat doughs.
Baking
Preheat your oven well before the loaf is ready.
Bake at approximately 240°C / 465°F with steam for the beginning of the bake.
After the crust has started to set, release the steam and reduce the temperature if necessary.
Continue baking until the loaf is deeply browned.
Depending on loaf size and your oven, the total baking time will usually be around 40–45 minutes.
Do not be afraid of a dark crust.
Walnut and rye breads benefit from a full bake. A pale crust will not develop the same depth of flavor.
If the loaf is browning too quickly on top, lower the temperature slightly during the second half of baking rather than removing it early.
Bake at approximately 240°C / 465°F with steam for the beginning of the bake.
After the crust has started to set, release the steam and reduce the temperature if necessary.
Continue baking until the loaf is deeply browned.
Depending on loaf size and your oven, the total baking time will usually be around 40–45 minutes.
Do not be afraid of a dark crust.
Walnut and rye breads benefit from a full bake. A pale crust will not develop the same depth of flavor.
If the loaf is browning too quickly on top, lower the temperature slightly during the second half of baking rather than removing it early.
Let This Bread Cool Properly
This part matters.
Do not cut the loaf immediately after baking.
Rye flour holds a considerable amount of moisture, and the crumb continues to stabilize as the bread cools.
Walnuts also make the interior feel naturally moist.
Give the loaf at least several hours before slicing.
If you cut it very warm, the crumb may appear sticky even when the bread has actually been baked correctly.
The flavor is usually even better after the bread has rested.
Do not cut the loaf immediately after baking.
Rye flour holds a considerable amount of moisture, and the crumb continues to stabilize as the bread cools.
Walnuts also make the interior feel naturally moist.
Give the loaf at least several hours before slicing.
If you cut it very warm, the crumb may appear sticky even when the bread has actually been baked correctly.
The flavor is usually even better after the bread has rested.
How Much Water Should You Use?
This is the part of the formula I would treat as flexible.
One flour may produce a beautiful dough with 250 g water, while another may comfortably take 270–275 g.
Whole rye flour can vary considerably in absorption.
Bread flour varies too.
That is why I prefer starting with the lower amount.
After the flour has hydrated and the dough has begun to come together, you can decide whether it needs more.
The goal is not to achieve the highest possible hydration.
The goal is to make a dough that has enough moisture for a tender crumb but enough strength to support the rye flour and a generous amount of walnuts.
Those are two very different things.
One flour may produce a beautiful dough with 250 g water, while another may comfortably take 270–275 g.
Whole rye flour can vary considerably in absorption.
Bread flour varies too.
That is why I prefer starting with the lower amount.
After the flour has hydrated and the dough has begun to come together, you can decide whether it needs more.
The goal is not to achieve the highest possible hydration.
The goal is to make a dough that has enough moisture for a tender crumb but enough strength to support the rye flour and a generous amount of walnuts.
Those are two very different things.
What the Crumb Should Look Like
Do not expect the huge irregular holes you might see in a very wet white sourdough loaf.
This bread has rye flour and a large amount of walnuts, so the crumb will naturally be more even.
It should still feel light for this style of bread.
You are looking for a moist, elastic crumb with small and medium irregular pores and walnuts distributed throughout.
If the crumb is extremely tight and heavy, fermentation may have been insufficient.
If it feels gummy even after the bread is completely cool, the loaf may have needed more baking time or the dough may have been overhydrated for the flour you used.
This bread has rye flour and a large amount of walnuts, so the crumb will naturally be more even.
It should still feel light for this style of bread.
You are looking for a moist, elastic crumb with small and medium irregular pores and walnuts distributed throughout.
If the crumb is extremely tight and heavy, fermentation may have been insufficient.
If it feels gummy even after the bread is completely cool, the loaf may have needed more baking time or the dough may have been overhydrated for the flour you used.
Why I Like This Bread
Walnut sourdough can sometimes taste like ordinary wheat bread with a few nuts mixed into it.
This one does not.
The rye sourdough becomes part of the flavor rather than just a fermentation method.
You get the slight acidity of sourdough, the deep grain flavor of rye, the sweetness of wheat, and toasted walnuts in almost every slice.
And despite looking like a rustic specialty loaf, it does not require complicated techniques.
The most important things are simple: use the rye sourdough when it is ripe, add water according to the flour, do not overproof the dough, and give the loaf enough time in the oven.
The rest is just good bread.
This one does not.
The rye sourdough becomes part of the flavor rather than just a fermentation method.
You get the slight acidity of sourdough, the deep grain flavor of rye, the sweetness of wheat, and toasted walnuts in almost every slice.
And despite looking like a rustic specialty loaf, it does not require complicated techniques.
The most important things are simple: use the rye sourdough when it is ripe, add water according to the flour, do not overproof the dough, and give the loaf enough time in the oven.
The rest is just good bread.
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Made with flour, patience, and love.
Made with flour, patience, and love.