1.5 cups beer 2 sachets dried yeast 560 gm plain flour 60 gm rye flour 2 tbsp raw sugar 1/2 cup walnut oil walnut oil, extra 1/2 cup finely chopped onion 3/4 cup chopped walnuts 1 egg 2 tbsp fresh rosemaryThis bread keeps moist for several days and almost seems to improve with age. It also is good toasted.
Heat beer to lukewarm. Combine 1/2 cup warm beer with yeast in a small bowl, cover and stand in a warm, draft-free place for 10 minutes or until frothy.
Sift flours and one tablespoon salt together into a large bowl. Add yeast mixture, remaining beer and oil and mix until well combined. Turn on to a lightly floured surface and knead for ten minutes or until smooth and elastic.
Brush a large bowl with extra walnut oil. Place dough in bowl, turning to coat with oil. Cover with a clean, damp tea towel and stand in a warm draft-free place for 1-2 hours, or until doubled in bulk. Alternatively, dough can be left in refrigerator overnight for a slow rise.
Punch down, turn onto a lightly floured work surface and knead in onion and walnuts. Divide dough into six equal portions. Shape each portion into a 30 cm long sausage. Plait three portions together to form a loaf, tuck ends under and place load on a large, lightly floured baking tray. Repeat with remaining dough, placing second loaf on the same baking tray. Cover with a clean tea towel and set aside in a warm, draft-free place for about one hour, or until almost doubled.
Beat egg with two teaspoons water and a pinch of salt. Bruch bread surface with egg wash and sprinkle with rosemary. Bake at 190°C for 50 minutes or until browned and cooked through. Stand on tray for ten minutes before transferring to wire rack to cool.
Loaves will keep for 4-5 days at room temperature in a plastic bag or airtight container.