Nut bread

Ingredients for 1 servings:

• 200 g wholemeal spelt flour
• 300 g wheat bread flour type 750
• 500 g plain wheat flour
• 24 g salt
• 14 g dry yeast, or 42 g fresh yeast
• 600 ml water, well warm (approx. 45 °C)
• 100 g walnuts, whole
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

moist bread, very easy to make

Combine all the flour, salt, dry yeast, and water in a food processor and knead thoroughly for about 3 minutes. If using fresh yeast, make a little steam first. The dough will be compact and relatively firm, but easy to work with. If you feel the dough is too firm or still sticky, add a little water or flour as needed while mixing. It’s a matter of taste. But if you follow the instructions exactly, it should be fine. Then add the whole walnuts and knead for another minute. Let the dough rise in a warm place for about 50 minutes. Then knead thoroughly on a work surface dusted with rye flour, shape it, place it on a baking sheet, cover with a warm, wet cloth, and let rise for another 20 minutes. Score the dough a few times with a knife before baking. In the meantime, preheat the oven to 230°C (fan oven). Place an ovenproof bowl of water on the floor of the oven (for the necessary steam during baking). We’re a two-person household, so I shape this batch into five smaller loaves, or, what’s especially popular, I make baguettes for grilling. The 20-minute baking time refers to smaller loaves, as described. It’s suitable for freezing. When thawed in the microwave, it tastes freshly baked and is very fluffy.