Kölsch bread with chopped walnuts from the Römertopf

Ingredients for 1 servings:

• 500 g flour
• 4 g yeast
• 25 g walnuts, chopped
• 1 bottle of Kölsch, 0.33 L
• 65 ml water
• 3 tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

Finely crumble the yeast and place it in a bowl with the Kölsch wine, water, salt, chopped walnuts, and flour. Mix well. Kneading is not necessary. Place a tea towel over the bowl and let the dough rise in the oven with the light on for about 12 hours, stirring occasionally. Keep the oven door slightly ajar with a wooden spoon wedged between the holes. Soak the Römertopf in water for one hour. Remove the bowl with the dough from the oven. Then place the empty Römertopf in the cold oven and set the temperature to 250 degrees Celsius (top/bottom heat). When the oven has reached 250 degrees Celsius (top/bottom heat), remove the Römertopf, remove the lid, and brush the baking surface with oil. Mix the dough again and then pour it into the Römertopf, put the lid on, and bake in the oven for one hour. Check the browning of the bread after 50 minutes. If necessary, remove the lid and finish cooking uncovered.