Spelt and walnut bread

Ingredients for 1 servings:

• 400 g sourdough (spelt sourdough)
• 400 g spelt flour, type 1050
• 300 g water
• 23 g salt
• 100 g fine oat flakes
• 100 g walnuts
• Flour, water
• 1 tbsp syrup (agave syrup), or honey
• possibly yeast, a little, for young sourdough

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Spelt bread with walnuts and oat flakes, baked with sourdough

Place the walnuts in a bowl and pour boiling water over them. Let stand for 15-20 minutes, then drain the water. In the meantime, combine the sourdough, flour, salt, oats, water (or more, depending on the strength of the sourdough), and agave syrup, then add the walnuts. Cover and let the dough rise for about 30-40 minutes, until it has doubled in size. Then shape the loaf and place it in a proving basket or similar, and cover and let rise again for about 30-40 minutes, until the dough has visibly risen again. Turn the loaf out onto a prepared baking sheet, score it in a lattice pattern, and bake at 250°C for 15 minutes, adding steam after 5 minutes. Reduce the oven to 200°C and bake for another 30-45 minutes (I need a bit longer, well, more so the bread; my oven isn’t exactly the newest). I spray the bread with water twice during baking, and again after baking (fresh from the oven) (I use a flower sprayer). Note: You can also bake the bread with other types of flour.