Rye-Wheat, Macadamia and Sultana Bread

Try baking this rye-wheat bread yourself. Not only do macadamias lift the bland flavour, but the bread is given a strong, nutty flavour.

  • COOK TIME 30mins


750 white sponge (or fermented dough from the previous day)
1kg strong white flour
1400ml warm water
40g yeast
40g salt (50g if using saltless sponge)
50ml vegetable oil
400g macadamia nuts, small chips
400g sultanas


1. Mix the strong white flour, rye flour, water, yeast, salt and sponge (or fermented dough from previous day) to form a dough.

2. After the mix has come together add the vegetable oil, then gently mix in the nuts and sultanas.

3. Bulk proof for an hour in a warm draft free place.

4. Just as the surface of the dough is beginning to crack, scale it. Leave them for short, intermediate proof of approximately 15 minutes.

5. Mould as soon as they are soft enough into the "torpedo" shape.

6. Flatten dough before tucking in the sides together to seal the dough. If possible, arrange on couche clothes before a final proof of about 45 minutes. Move them to the oven just as the fine surface cracking is beginning to show.

7. Dust with flour and slash three diagonal cuts across their backs or one long slash down their length.

8. Bake in a bread oven at 220-225C for 25-35 minutes.
Recipe Source:

Recipe ID: 3263468