for the paste (makes 100g):
2 tbsp honey
20g melted butter, lightly browned
a pinch of fine sea salt
for the dough:
220g water @ 68F
100g starter (I fed mine at 4PM, put it in a warm place and then used it 3 hours later)
1 1/4 tsp fresh yeast, crumbled (I used bread machine yeast because it's all I had)
100g walnut paste
100g halved walnuts
350g white flour
100g rye flour
50g wholemeal flour
1 1/2 tsp fine sea salt
Blend together the paste ingredients in a food processor, coffee grinder or blender.
Mix the flours and salt, then add the remaining combined ingredients, including the paste. Combine as evenly as possible with your fingers. Cover and leave 10 minutes.
Knead for 10 seconds. Leave for another 10 minutes. Knead once more and leave for an hour in a warm place.
Line two 1.5 litre bowls with flour-dusted tea towels. Divide dough, shape into balls and leave in the bowls seam-side up, covered with the edges of the towels, 2-2 1/2 hours or almost doubled.
Preheat oven 410F. Turn dough out onto floured baking sheet (I used cornmeal.) Slash in a criss-cross pattern. Bake in center of hot oven 50-60 minutes til a good rich brown. Cool on rack.