Spelt nut bread

Ingredients for 1 servings:

• 150 g hazelnuts
• 42 g yeast
• 500 ml water, lukewarm
• 500 g wholemeal spelt flour
• 1 tbsp, leveled salt
• 2 tbsp apple cider vinegar
• Fat and flour for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

for approx. 16 slices

Preheat the oven to 225°C. Grease and flour a 25 cm loaf pan. Roughly chop the hazelnuts. Crumble the yeast into a bowl. Pour in ½ l of lukewarm water and dissolve the yeast in the water while stirring. Mix the flour and salt in a mixing bowl. Add the yeast water, vinegar, and chopped nuts and knead in with the dough hook of a hand mixer. Continue kneading for about 3 minutes until you have a smooth, fairly runny dough. Immediately pour the dough into the prepared pan. Bake in the oven on the middle rack for 35 minutes. Turn off the oven and let the bread rest in the oven for about 5 minutes, then remove it. Loosen the bread from the sides of the pan with a knife, turn it out of the pan, and let it cool.