Rye Bread ( walnuts)

A very healthy bread. Mostly Rye flour is used here.  Generally, rye lacks gluten, produces slightly heavier bread than white bread and the crumb is little tighter so a more dense texture is expected.

Wholemeal and a bit of white flour helped lighten the bread, grated cheese further helped moisture the loaf.  Good to toast.  Rye bread also can keep well, much longer than a white loaf.

Health benefits (Rye)

Recipe from: Nigel Slater ( The Guardian)
Ingredients
Rye flour  200g
Strong white flour  50g
Easy-bake dried yeast  5g
fine sea salt  1/2 teaspoon
Warm water  300ml
Honey  1 and 1/2 tablepoons
Shelled walnuts  50g
Grated parmesan  38g
( original recipe is double of the above quantity)

well-risen 

Method
Warm up slightly a mixing bowl, pour in the flours, salt and yeast, and mix well.
Stir and dissolve the honey in the  required warm water, add it into the flour mixture. Stir and mix everything to form a sticky dough, then tip on a floured work surface.
Knead, pull and stretch for 4 or 5 minutes.
Roll it into a ball, cover in a light oiled bowl, rise in a warm area for about an hour, until the dough is half as big again.
On a floured board, briefly knead for just a minute or two, add in the walnuts and parmesan as you go.
Roll it like a swiss roll, place in the prepared loaf tin, cover and set aside for further 30 minutes until risen.
Bake at preheated oven at 220C, for 30 minutes, until crisp on top.
Remove out from the tin, leave to cool.