Swiss nut bread

Ingredients for 1 servings:

• 400 g spelt flour
• 400 g flour (farmer’s flour)
• 12 g salt
• 30 g yeast
• 1 tbsp honey
• 500 ml water
• 75 g walnuts
• 75 g hazelnuts
• 75 g almonds

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 25 minutes

In a bowl, mix the two types of flour and the salt. Make a well in the center. Crumble the yeast and mix well with the honey and half of the lukewarm water. Pour this mixture into the flour well. Stir in a little flour from the edge to form a small dough and dust with flour. Let the pre-dough rise in a warm place for 45 minutes. Meanwhile, roughly chop the nuts and almonds. After 45 minutes of rising time, pour the remaining water into the pre-dough and knead everything for 5 minutes until you have a smooth dough. After about 3 minutes, add the nuts and almonds. Cover the bowl with a damp cloth and let the dough rise in a warm place until it has doubled in size. Shape the dough into a round loaf. Place it on a baking sheet lined with baking paper, cover with a cloth, and let it rest for another 30 minutes to allow the dough to rise slightly (see recipe tip). Preheat the oven to 230°C (top/bottom heat). Brush the risen bread with water. Cut a cross into the bread with a serrated knife. Bake the bread in the 230°C oven on the second-to-lowest rack for 30 minutes. Then reduce the heat to 180°C and bake the bread for another 30 minutes. Brush the bread with water 3 to 4 times during baking to create a nice crust. Recipe tip: Shaping the bread loses some of the carbon dioxide produced by the yeast. If you bake the dough or bread immediately, it will become very compact. If you let the shaped bread rest for another minute, the yeast will continue to produce carbon dioxide, which you will notice when the dough rises again. It is usually sufficient to let the bread stand for about 30 minutes, but this can vary depending on the cooking temperature.