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Walnut Boule with Wild Yeast Water

© 2022 |

© 2022 |

© 2022 |

© 2022 |

Rich, wholesome with roasted walnuts, combined with medium rye flour gives this rustic, hearty artisan boule a darker colour and more robust rye flavour. It's perfect for any sandwich or toasted and slathered with butter and honey for a deliciosu and fulfilling breakfast. The bread is naturally leavened with wild yeast water - the most organic, natural and fascinating way of leavening bread. The bread has a thin, super crispy crust that crackles in your hand with even a gentle squeeze and a soft open crumb with some nutty bites.

PrefermentMain Dough
  • 275g Wild yeast water
  • 125 g Plain flour (German #550)
  • 100 g Medium rye flour (German #1150)
  • 500 g Preferment
  • 15 g Wild yeast water
  • 125 g White spelt flour (German #630)
  • 65 g Medium rye flour (German #1150)
  • 10 g Olive oil
  • 8 g Honey
  • 10 g Sea salt
  • 100 g Walnuts (or hazelnuts), roasted and roughly chopped
  1. Mix all the ingredients for the preferment in a mixing bowl and let it stand for about 16-24 hours in a warm place. When the dough have become bubbly and doubled in volume. The preferment is ready.
  2. Soak the walnuts in hot water for about an hour. Drain and set aside.
  3. Mix all ingredients in the bowl of your mixer for 5 minutes on the first speed and knead for another 5 minutes on the second speed. Lower the speed again and slowly mix in the soaked walnuts. Cover and leave the dough to rise in a warm place for about 90 minutes.
  4. Scrape the dough onto a floured work surface and gently for the dough into a ball. Cover and let it rest for 10 minutes. Generously dust a 22-25cm proofing basket with flour. Gently form the dough into a boule and place it into the prepared basket with seam side up. Leave to rise in a warm place for 60 minutes.
  5. Meanwhile, preheat the oven to 250C/500F with a Dutch oven. Turn the bread onto a piece of baking paper and score the bread, either a cross or one simple slash or as you desired.
  6. Lift the baking paper together with the bread and place it into the Dutch oven and cover with the lid. Bake for 35 minutes, then remove the lid and lower the temperature to 220C/430F and bake for 20-25 more minutes until crisp and golden. Cool the bread on a wire rack for at least 2 hours before slicing.

© 2022 |

© 2022 |

© 2022 |


DEZMOND 8/6/23 23:03

Looks lovely and soft!

roentare 8/6/23 23:41

The bread looks so fresh!

Brian's Home Blog 9/6/23 01:02

Boy does that look fabulous!

Tom 9/6/23 01:20

...a beautiful hearty bread!

Mbul Kecil 9/6/23 01:24 the texture Angie....i really like the bread's aroma in the make my stomach like full of butterfly

J.P. Alexander 9/6/23 03:37

Gracias por la receta. Se ve muy rico el pan Te mando un beso.

Lola Martínez 9/6/23 08:18

Eres una experta en hacer pan, no hay más que ver lo maravillosos que son todos los que traes.

Eva Taylor 9/6/23 10:44

That’s amazing. Why soak the walnuts?

eileeninmd 9/6/23 11:58

Yum, looks delicious! Thanks for sharing. Take care, enjoy your day and happy weekend to you!

Roz | La Bella Vita Cucina 9/6/23 12:08

I love rye bread! Yours looks amazing with the nuts scattered inside. Crisp crust and soft inside too! A perfect bread!

Angie's Recipes 9/6/23 12:08

@Eva Taylor So they don't suck moisture out of the dough while it is rising.

Chef Mimi 9/6/23 14:44

That is one gorgeous bread! So dense and hearty.

Bill 9/6/23 18:03

The bread looks great.

Cooking Julia 9/6/23 22:24

This bread looks so beautiful and tasty with the walnuts!

Whats Cookin Italian Style Cuisine 10/6/23 00:40

wow another delicious loaf and perfect crumb inside amazing work!


Un pan exquisito. Gracias por compartir 😘

Veronica Lee 10/6/23 05:09

Looks so soft and yummy!

Hugs and blessings, Angie

David M. Gascoigne, 10/6/23 12:49

Can you please move in next door to me?

Królowa Karo 10/6/23 12:50

How beautiful and appetizing it looks!

Rose world 10/6/23 13:19

This is so beautiful. I could imagine the nuttiness of the bread. Yummy.

speedy70 10/6/23 15:03

Un pane fantastico, complimenti!!!

ashok 10/6/23 15:07

Looks very good 👍

Balvinder 10/6/23 16:28

Saw this on looked so good that I had to come to your blog to read the recipe. Not familiar with preferment. Is that some kind of flour?

Whats Cookin Italian Style Cuisine 10/6/23 17:02

Oh I love nuts in breads these looks delicious!

Angie's Recipes 10/6/23 19:30

@Balvinder It's a starter and recipe and method are listed in the recipe :-))

DeniseinVA 10/6/23 20:27

Such a pretty loaf and the kind I always choose when out. I have never heard of yeast water before. All those ingredients came to make a wonderful looking bread and I like your design on the top of it.

My name is Erika. 11/6/23 13:22

I had some of the best bread in Iceland-mostly various types of rye breads. Time to get back bread making so I can try to recreate a few. If rye doesn't work, I'd make this bread though. It looks delicious. Hope you're having a super weekend Angie. hugs-Erika

Carol @Comfort Spring Station 11/6/23 15:34

I have never been successful at making bread. I just make quick breads with baking powder, but boy your whole grain bread looks amazing.

Jeff the Chef 11/6/23 17:40

The way you describe this bread makes it sound like it fell from heaven, and it certainly looks beautiful. I've never heard of wild yeast water! I'm going to definitely look that up!

The Velvet Runway 12/6/23 16:06

This looks amazing! I love homemade bread
Julia x

Raymund 16/6/23 01:52

This rustic artisan boule with roasted walnuts and medium rye flour sounds incredibly rich and wholesome. I can imagine the combination of flavors and textures creating a delightful bread that is perfect for sandwiches or enjoyed toasted with butter and honey for a satisfying breakfast.

Balvinder 19/6/23 16:59

My bad, Angie. Didn't read the left side heading.

Jean | 23/6/23 16:35

Angie, what a beautiful loaf! And I just happen to be on a walnut kick right now so have plenty on hand. Love wild yeast baking.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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