Rye and Walnut Sourdough Granola

Baking Breakfast Flaked Cereals Granola Rye Rye Flakes Sourdough Summer Vegan Vegetarian

by Isabella Palmer March 28, 2023

Can there be a better way to start the day than with this wonderful Rye and Walnut Sourdough Granola? Closely related to wheat and barley, rye is highly nutritious and has a deep, distinctive flavour that works perfectly with walnuts. This is a great recipe for sourdough bakers looking to use up starter discard.

This recipe is from Isabella Palmer, journalist and recipe developer living in North London, passionate about seasonality and sustainable eating. To find more recipe inspiration head over to her Instagram account.

Note: if you’re using discard from our Wakeyns Sourdough Starter, add a splash of water to it to create a starter the thickness of double cream.

Makes 1 Large Jar

Ingredients

235g Rye Flakes
60g Muscovado Sugar
100g Sourdough Starter Discard
100g Chopped Walnuts
30g Coconut Oil
20g Olive Oil
5g Salt
1tbsp Mixed Spice

Method

Preheat the oven to 170C / gas mark 3. Melt the oils together in a small saucepan, then combine all ingredients. Line a shallow baking tray (about 24cm x 34cm) with greaseproof paper, then tightly flatten out the mixture across it. You want it thin but packed, with no gaps, for even baking.
Bake for an hour, and DO NOT STIR. This is how we achieve proper clusters, and why we are baking it at a low temperature. Instead, turn the baking sheet around every 20 mins or so to prevent one end from catching more than another. Keep an eye on it: your oven may run higher, or the mixture may be thinner on a different sized baking tray. Equally, you do not want to underbake and miss out on that crunch.
Once the granola is evenly browned, remove the tray from the oven and allow it to cool — it will harden as it does, and become crispy. Once fully cooled, the mix will resemble a giant granola bar: snap it into clusters and store it in an airtight jar for happy breakfasts (and aimless munching) galore.

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