Sourdough Rye with Raisins and Walnuts

The third and final bread of the month was a 35% rye bread with raisins and walnuts. Between the relatively low rye content and the added raisins and walnuts, this did not come across as a rye bread. And since I don't particularly like rye breads, I consider this a strong point!

Whenever I cook breads with raisins (or olives if you just read the last post), I try to be careful to avoid exposed fruit that will char in the oven. Apart from this, the loaf is straightforward and easy to make. I used a hashed scoring that didn't really work well for this loaf in that it exposed some of the raisins and I didn't have as much oven spring as I would have liked. (Perhaps I should have allowed it to rise a bit longer?)

While a bit dense, this was still an excellent loaf and well worth making again.