Fine spelt nut bread

Ingredients for 1 servings:

• 250 g spelt flour (wholemeal flour)
• 200 g spelt flour, type 1050
• 50 g hazelnuts, freshly ground
• 21 g yeast, fresh
• 265 ml water, lukewarm (approx.)
• 2 tbsp syrup, (caramel syrup) *
• 15 g sea salt
• 200 g walnuts, roughly broken into pieces
• 200 g hazelnuts, whole

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

noble side dish bread with whole nuts, ideal for festive occasions, can be prepared very well

Stir the caramel syrup into the lukewarm water and dissolve the yeast in it. Knead the yeast water with the remaining ingredients, except for the 200g of nuts, into a smooth dough. Please do not knead for longer than 6-7 minutes, as otherwise spelt breads will not rise as well later. You now have two options for further preparation: 1. If you want to eat the bread on the same day, proceed as follows: Cover the dough and let it rise in a warm place for 1 hour. 2. If you want to eat the bread the following day (e.g. for brunch), proceed as follows: Cover the dough and place it in the refrigerator overnight (about 8-10 hours). The next day, take the dough out of the refrigerator and let it stand at room temperature for about 20 minutes. After that, the further preparation is the same for both versions: Mix the nuts and knead them into the dough. Since there are a lot of nuts, this is a bit tedious, but it works. I always do it like this: Sprinkle some of the nuts onto the worktop or baking board. Pour the dough from the bowl onto the nuts and sprinkle with more nuts. Press the nuts into the dough and knead the dough a little until all the nuts are incorporated. Then shape the dough into a long loaf and place it on a baking sheet lined with baking paper. I shape it into a really long loaf so that it just fits diagonally on the baking sheet. Then cover the bread with a cloth and let it rise for about 20 minutes. Meanwhile, preheat the oven to 220°C (top and bottom heat). Once the oven has reached this temperature, put the bread on the middle rack in the oven, steam it vigorously once, and then immediately turn the oven down to 200°C. Bake the bread at this temperature for about 35 minutes, until it has a beautiful golden yellow color. Tap it if necessary. The bread must be allowed to cool completely before slicing, as otherwise it will be difficult to slice when warm due to the large amount of nuts. Note: This bread is delicious but also very filling! So don’t plan on too many slices per person if you want to serve it as a side dish to an appetizer (max. 2 slices per person). This bread will serve about 6-8 people. The bread tastes particularly good as a side dish to fine salads, finger food, or delicious cream soups. It also tastes great with any sweet or savory topping; butter, cheese, or honey go particularly well with it! *) I always use homemade caramel syrup according to this recipe: Heat the sugar in a saucepan and let it caramelize. Be careful! It burns easily! Deglaze with the same amount of water and simmer on low heat until the sugar has completely dissolved. You can make a little more syrup, as it keeps well in a clean screw-top jar in the refrigerator.