Angie's Walnut Bread

Ingredients for 1 servings:

• 300 g flour (graham flour, from the health food store; alternatively fine wheat flour)
• 200 g flour, type 1050
• 200 g flour, type 405
• 1 ½ cubes of yeast
• 1 tsp sugar
• 500 ml water, lukewarm
• 40 g butter, alternatively margarine, room temperature or 2 tbsp oil
• 3 tsp, leveled salt
• Pepper, white
• 1 tsp spice mix for bread (consisting of anise, coriander, caraway)
• 100 g walnuts, coarsely chopped

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

makes three loaves

Sift the flours into a large bowl and make a well in the center. Crumble the yeast, dissolve it with the sugar and a little lukewarm water, and pour it into the flour well. Cover with a little flour. Spread a kitchen towel over the bowl and let it stand in a warm place for about 10-15 minutes, until the flour layer is very cracked. Spread the remaining ingredients (except the nuts) around the edge of the yeast well and mix everything well. Knead first with a wooden spoon and then with your hands. Knead the dough vigorously for 10 to 15 minutes on a lightly floured surface until it is no longer sticky but smooth and supple. If it is too dry, knead with moistened hands until it reaches the right consistency. Finally, knead in the nuts. Shape the dough into a ball, cut it crosswise, and place it in the floured bowl. Place them in a large plastic bag, spread a kitchen towel over them, and let them rise in a warm place for about 1 hour, until they have doubled in size. Knead the dough again briefly, then divide it into three pieces. Shape each piece into a log about 40 cm long, place it on a baking sheet lined with baking paper, and let it rise for another 20-30 minutes, until it has roughly doubled in size. Preheat the oven to 250°C. Brush the risen loaves with warm water and score them diagonally several times with a knife. Place a heatproof bowl filled with boiling water on the floor of the oven and place the loaves on the second rack from the bottom. Reduce the heat to 180°C-200°C and bake the loaves for about 25-30 minutes. Serve fresh.