- 20 g Yeast fresh
- 15 g Honey
- 75 ml Water warm
- 400 g Kamut flour
- 50 g Spelt flour type 630
- 150 g Wholemeal spelt flour type 1050
- 12 g Salt
- 450 ml Buttermilk
- 150 g Walnuts
Explanation about kamut flour:
- It consists of the so-called Khorasan wheat and is the oldest type of wheat in the world. It had been forgotten and was rediscovered a few years ago. It has a slightly sweet, savory and nutty taste, a lower gluten content than well-known wheat flours, but a high content of high-quality proteins, zinc, magnesium and selenium. It also contains many monounsaturated and polyunsaturated fatty acids, a lot of fiber and vitamins B + E. ... Warning (!) Despite the lower gluten content, it is not (!) An alternative for people with gluten intolerance, just a bit more digestible for them .....
- Crumble the yeast into a bowl, mix with honey and lukewarm water and dissolve. Sieve all of the flours into a bowl, mix with the salt, make a deep hollow in the middle, pour in the yeast water and mix with a little flour from the edge. Close the bowl and place in a warm place for 15-20 minutes. (Ideal for this, the oven warmed to 35 °. Only the lighting is not sufficient for heavy dough.) Halve the walnuts and keep them ready.
- After the yeast rest period has ended, it should have doubled in volume and formed large bubbles. Then knead everything well with the dough hook and gradually add the buttermilk. At the end of the kneading process, the dough must turn smoothly away from the bowl wall. Only then work in the nuts, close the bowl tightly and put it back in the warm oven. The rest of the dough is now 7 hours. While doing this, fold the dough several times around from the edge to the middle with a dough card. Close the bowl tightly again, etc. This at least 4 times during the 7 hours.
Tip in between:
- Since the dough is quite soft and sticky after resting (but please do not knead in more flour all at once !!!), it only needs to be turned lightly in the flour for a long time on a very well floured work surface folded until it is no longer attached. For round bread, it is advisable to use a flat, thickly floured (22-inch pizza or tart) form to "hold the dough together". The blank has to rest again after it has been rounded. It opens up again and can easily lose its desired shape without a "hold". That is to say, it gets wider and then no longer bakes so high. You can also bake this bread in a loaf pan approx. 28 x 10 cm. This must be lined with baking paper. After the actual baking process, it is advisable to take the hot bread out of the mold, remove the paper and bake it for another 10 minutes - just standing on the grid - so that the lower part also gets a crust all around.
- After the 7 hours resting time has elapsed, process the dough as described in the tip and give it the desired shape. His rest period, which now follows, is - covered with a cloth - another hour, during which he should increase his volume again.
- In the last 15 minutes of resting the dough, preheat the oven to 240 ° O / bottom heat. Slide in the grid on the 2nd rail from below and the tray underneath and heat it with. Have 150 ml of cold water ready. When the temperature is reached, place the bread with the pan on the wire rack, pour the cold water on the tray and immediately close the door. After 10 minutes of baking time, switch the temperature down to 200 ° and bake for another 25 - 30 minutes. Remove from the respective mold while still warm and do the knock test on the underside. If the round bread sounds hollow, it is baked through. Then bake the loaf of bread - as already described in the tip.
- Apart from the walnuts, this bread has a hearty, nutty taste thanks to the kamut flour and is still "juicy" even after a few days thanks to the buttermilk (cut into slices).
- The number of people mentioned above relates to a bread of approx. 1300 g.