Spelt walnut bread

Ingredients for 1 servings:

• 8 g starter (spelt starter)
• 50 ml water, lukewarm
• 50 g wholemeal spelt flour
• 150 g wholemeal spelt flour
• 300 g spelt flour type 630
• 15 g salt
• 1 tsp honey or sugar
• 15 g fresh yeast
• 2 tbsp oil
• 300 ml water, lukewarm
• 100 g walnut kernels

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 15 hours 35 minutes

The day before, mix the starter, water, and spelt flour and let it stand in a warm place for at least 12 hours. On baking day, knead the sourdough, water, salt, honey, yeast, oil, and the flours thoroughly (I let the dough run in the mixer for at least 10 minutes). Then knead the dough a little more with your hands, incorporating the walnuts. Let the dough stand in a warm place for about an hour and a half, until it has roughly doubled in size. Place the dough on a lightly floured work surface and knead thoroughly with your hands again. Shape the dough into a round or oblong loaf of bread. Cover and let the loaf rise in a warm place for about an hour. Preheat the oven to 250°C (top/bottom heat). Place a roasting pan on the bottom rack and fill it with water. Lightly score the top of the walnut bread with a knife and place it in the preheated oven on the middle shelf. Bake in the oven at 250°C for 10 minutes. Then reduce the temperature to 190°C and bake the walnut bread for another 20-25 minutes. Remove the bread from the oven and let it cool on a wire rack.