Chrissi's spelt and walnut bread

Ingredients for 1 servings:

• 100 g walnuts, coarsely chopped
• 100 g spelt flakes, coarse
• 2 tsp cane sugar
• 300 g Flour (wholemeal spelled flour)
• 200 g flour (wholemeal rye flour)
• 1 packet of dry yeast
• 1 tbsp maple syrup
• 375 ml yogurt, 1.5% room temperature
• 3 tsp salt

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

WW – suitable. For a 30 cm loaf pan, makes 20 slices

Briefly toast the walnuts in a non-stick pan, stirring constantly. Do not overtoast, as this will make them bitter! Then transfer the dough from the pan to a small bowl. Add the spelt flakes to the pan and toast them, stirring constantly. Add the brown sugar and continue stirring until caramelized. Remove the pan from the heat, stir the spelt caramel into the walnuts, and let the mixture cool slightly. Combine both flours with a whisk. Stir in the spelt and nut mixture and the dried yeast, add the maple syrup and yogurt, and knead everything well. Finally, knead in the salt and knead the dough by hand for at least 10 minutes until it easily pulls away from the sides of the bowl and is smooth. Return the dough to the bowl and cover with a clean, damp kitchen towel. Let it rise in a warm, draft-free place for about 45 minutes, until it has significantly increased in volume. Spray a loaf pan with baking spray. After the rising time, punch down the dough and knead briefly again. Shape it into an oblong loaf the length of the loaf pan. Pour it into the pan, cover with the cloth again, and let it rise for about 45 minutes. Then preheat the oven to 200°C (top and bottom heat) and bake the bread on the middle rack for about 40 minutes. Then turn the bread out onto a wire rack and tap it! If the bread sounds hollow when tapped on the bottom, it’s baked through. Let it cool and rest for at least 4-6 hours before slicing. Total: 57.5 points, with 20 slices, 3 points per slice.