Ingredients Metric/kg Bakers %
Whole rye 3.3 33
Medium rye 3.3 33
King Arthur Sir Galahad Flour 3.4 34
Water 8 80
Salt .18 1.8
Walnuts 2.5 25
Total 20.68 206.8


Approximately 16 hours before the mix, disperse the sourdough culture into the water, add the rye flour and mix till smooth.

Cover with plastic and leave at room temperature to ripen. At the same time, make the soaker by pouring the water over the old bread. Cover the soaker with plastic to prevent evaporation.


Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the rye to perpetuate the culture). If using a spiral mixer, mix on first speed for 3 minutes to incorporate ingredients. Check the hydration and correct as necessary: the dough should have a moderate looseness. Mix on second speed for about 1 minute. Gluten development will be minimal. Add the walnuts and mix until evenly incorporated.

Desired Dough Temperature


Bulk Fermentation

45 minutes

Final Proof

about 75 minutes at 85°F


Divide and shape round or oval loaves of desired weight


Bake in a steamed oven at 450°F for about 50 minutes (for a 1 kg loaf)


Ingredients Metric/kg Bakers %
Whole rye 1.320 100
Water 1.096 83
Culture 0.066 5
Total 2.482 188


Final Dough

Ingredients Metric/kg
King Arthur Sir Galahad Flour 3.4
Whole rye 1.98
Medium rye 3.3
Water 6.904
Salt .18
Walnuts 2.5
Sourdough 2.416
Total 20.68

Formulation courtesy of King Arthur's Flour