Spelled Baguette with Grains and Walnuts

Preparation:

1. Mix the spelled flakes and the grain mix in a bowl, pour 300 ml of hot water over them, stir and allow to swell for approx. 15 minutes. In another bowl, mix the yeast, salt, bread spices and syrup / honey with 8 tablespoons of warm water. Roughly chop the walnuts. Heat the oven to 35 °.

Preparation:

1. Sift the flour into a very large bowl (capacity at least 5 liters). Add the swollen flake mix including any remaining liquid, the yeast mixture and an additional 350 ml lukewarm water and knead with the dough hook of the hand mixer (or a food processor) for 5 minutes. If the dough turns smoothly away from the bowl wall, it has the required consistency. Then close the bowl very well and place in the slightly warm oven for 5 hours. Meanwhile, lightly grease a baguette tray or line a baking tray with baking paper.
2. After the dough has rested, the dough volume should have more than doubled. Then briefly knead in the chopped walnuts and place the dough on a well-floured work surface. There just beat up something in the flour so that it does not stick, do not knead anymore and divide into 3 equal portions. In turn, lightly shape these in the flour on the work surface – twisted several times – into an elongated strand and place this in the hollow of a baguette tray (or on the baking tray). Do the same with the other two dough portions. Finally, brush the blanks lightly with water and sprinkle some spelled flakes over them.
3. Heat the oven to 240 ° O / bottom heat, put a heat-resistant bowl in it and cover the blanks for another 15 minutes. When the temperature is reached, slide the tray on the 2 rails into the oven from below, pour some cold water into the bowl and immediately close the door. After 15 minutes, switch the temperature down to 200 ° and bake the bread for another 20 minutes. They should be golden brown in color and nice and crispy.
4. The o..a. The number of people refers to 3 loaves of 510 g each.