Walnut bread

Ingredients for 1 servings:

• 60 g rye meal
• 200 g spelt flour, 1050
• 30 g flour (chestnut flour)
• 160 g rye flour, 1150
• 10 g salt
• 10 g baking malt
• 10 g sourdough (dry sourdough extra)
• 500 ml buttermilk, room temperature
• 1 tbsp oil (walnut oil)
• 20 g yeast, fresh
• 100 g walnuts, coarsely chopped
• 1 pinch of vanilla, ground

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Add all dry ingredients to the mixing bowl and mix thoroughly. Make a well and add all other ingredients along with the crumbled yeast. Knead thoroughly with the dough hook. The dough should pull away from the sides of the bowl; add a little flour if necessary. Remove the dough from the mixing bowl and form it into a ball, rub it well with flour, and shape it into the desired loaf shape. Cover with a cloth and let it rise for about 1 hour. Bake at 180°C for about 45 minutes. Please test the bread 10 minutes before the end of the baking time to see if it is ready – every oven bakes differently. If you buy sourdough powder from the supermarket, make sure the amount is for 500g of flour.