Forest Nut Bread

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  • 200 g Ruch flour / wheat flour type 1050
  • 300 g Wholemeal rye flour, e.g. B. Forest rye
  • 50 g crunchy oat flakes, toasted (or other flakes of your choice)
  • 30 g Anstellgut vom sour dough (ASG) (very fit, otherwise preferred 20 g refreshed sourdough)
  • 425 g Water (35 ° C)
  • 125 g Yogurt (vegan: soy yogurt or similar)
  • 10 g inactive baking malt or rye malt (optional)
  • 10 g Beet syrup (or honey (optional)
  • 3 g Aquaposa / ground psyllium husks (optionally something in addition Acerola powder)
  • 12 g salt
  • 10 g Walnut oil (the other oil)
  • 80 g Walnuts, roughly chopped (preferably roasted)


  • Oat flakes (for sprinkling and for the mold)



  • Food processor:
    Dissolve the items to be set in the water.
    Add all the other ingredients for the dough except for the walnuts, oil and salt.
    Mix for 4 minutes at slow speed in the food processor (if possible with the flat beater or flexible stirring element).
    Add walnuts, oil, and salt and continue mixing for 1 minute on slow speed.
  • Thermomix:
    Put the starter and water in the mixing bowl, 30 seconds | Mix level 3.
    Add all other ingredients for the dough except for the walnuts, oil and salt, 2 minutes | Dough kneading stage.
    Add walnuts, oil and salt, 1 minute / dough setting.


  • Grease the loaf pan or one suitable permanent baking foil interpret.
    If necessary, sprinkle with flakes (with permanent baking foil, only the bottom will work).
  • Then distribute the dough in the baking pan.
  • Smooth out with a dampened spatula and sprinkle with plenty of flakes. (The loaf pan is half full.)
  • Cover and cook for 10-12 hours at 22-24 ° C.
    At the end of the rising time, the dough should reach at least just below the edge of the loaf pan.
    (The ripening time depends very much on the items to be staked, so it can be shorter or longer. Experience has shown that the fermentation takes about 8 hours for refreshed sourdough or extremely fit items.)
  • After the walking time, sprinkle again with flakes and spray with a little water.

to bake

  • Preheat the oven in good time to 230 ° C top / bottom heat (210 ° C hot air / circulating air).
  • Place in the preheated oven and bake for about 60-70 minutes.
  • After 10 minutes, lower the heat to 200 ° C (180 ° C hot air / circulating air).
    After another 40 minutes, remove from the loaf pan and finish baking without the pan.
  • After baking, allow to cool completely on a wire rack.
    (Gladly cut in on the next day.)



Size of the bread baking molds:

1 kg bread pan = approx. 23.0 x 11.0 x 9.5 cm

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