Tomato and walnut bread

Ingredients for 4 servings:

• 180 g wheat flour
• 130 g spelt flour
• ½ cube of fresh yeast
• 150 ml water, lukewarm
• 2 tsp sugar
• 1 tsp sea salt
• 1 handful of walnuts, chopped
• 6 tomatoes, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

easy to prepare, ideal for a barbecue buffet or for dipping

Heat water in a saucepan until lukewarm. Add sugar and crumble in the yeast. Let stand until the yeast is completely dissolved. This takes about 10 minutes. Then stir well again. Add the flour and knead everything well. Add the chopped walnuts and the diced tomatoes to the dough and knead again. Cover the bread dough and let it rise in a warm place for 45 minutes. Knead the dough again, divide it into two portions, and form two loaves. Dust the loaves with flour, cover with a clean cloth, and let rest for about 30 minutes. Meanwhile, preheat the oven to 200 degrees Celsius (top/bottom heat) and bake the loaves for 25 minutes.