Autumn bread

Ingredients for 2 servings:

• 200 g walnuts
• 200 g spelt flour (wholemeal
• 200 g rye flour, dark, type 1150
• 100 g wheat flour, dark, type 1050
• 18 g salt
• 1 sachet of dry yeast
• 1 pinch of coriander, ground
• 280 g buttermilk
• 210 ml water, lukewarm
• 2 tbsp apple cider vinegar
• 1 tbsp pumpkin seed oil
• possibly flour, for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

with walnuts

Roughly chop the walnuts. Combine the three types of flour with the nuts, salt, coriander, and dry yeast. Mix the buttermilk with the water, vinegar, and oil. Slowly add the wet mixture to the dry mixture and knead everything together well. Dust the dough with a little more flour if necessary. Cover the dough and let it rise for about 2 hours. (I always put the dough in a large bag so it doesn’t dry out during the long rising process.) After rising, divide it into 2 equal pieces. IMPORTANT: Do not knead the dough any further; simply separate it with a dough scraper as it has risen! Place the dough pieces side by side on a baking sheet. In the meantime, preheat the oven to 250°C (fan oven). Then reduce the temperature to 230°C (conventional oven). Place the bread in the oven and steam it well. Bake for 15 minutes, then briefly release the steam, reduce the temperature to 200°C (top/bottom heat), and bake for another 45 minutes. Tap the loaf to test; it should sound hollow when the baking time is up. Makes 2 loaves, approximately 750g.