Walnut bread with yeast and malt

Ingredients for 1 servings:

• 450 g wheat flour type 550
• 50 g rye flour type 1150
• 350 g water
• ½ cube of fresh yeast
• 10 g salt
• 1 tsp baking malt
• 130 g walnuts
• Flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

Mix 350g of wheat flour, rye flour, and water in a food processor for about 20 seconds and let rest for 20 minutes. Mix 100g of wheat flour, salt, and malt, crumble in the yeast, and knead into the first portion of dough for 2.5 minutes. After 2 minutes, add the walnuts. Let rest for 30 minutes. Preheat the oven to 230°C (top/bottom heat). Divide the dough in half, fold it 10 times, and place the dough pieces in a floured Tupperware Ultra Plus 3L container or a similar container with a lid. Let rest for 30 minutes. Bake in the Ultra Plus with the lid on the lowest rack for 50 minutes. Bake uncovered for the last 10 minutes.