Walnut baguette with chili

Ingredients for 1 servings:

• 500 g flour, type 1050
• 1 cube of yeast
• 1 tbsp sea salt
• 1 chili pepper(s)
• 1 tsp brown sugar
• 1 egg(s)
• 1 tbsp oil (walnut oil)
• 300 ml water, lukewarm
• 150 g walnuts, roughly chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

delicious side bread…

Knead everything (except the walnuts) in the food processor for 5 minutes. Finally, stir in the nuts (preferably toasted). Preheat oven to 50°C, turn off, and let the dough rise, covered, for 45 minutes. Remove from the oven, knead briefly (kneading in a little more flour if necessary). Form two baguettes (instructions: Koelkasts Baguette) and place on a baking sheet/rack lined with parchment paper. Let rise for another 30 minutes. Meanwhile, preheat oven to 225°C, insert the sheet/rack, use a watering can to thoroughly spray water into the hot oven (steam), and bake the whole thing on the lowest oven rack for about 25 minutes. I added a small chili pepper to the bread dough; you’ll have to experiment to find your own taste. The bread is perfect as a side dish with cheese or liver pâté.