Walnut bread without sourdough

Ingredients for 1 servings:

• 300 g whole wheat flour
• 200 g wheat flour (type 550 or 405)
• 350 ml water, lukewarm
• 20 g yeast, fresh or 1 sachet of dry yeast
• 2 tsp honey, liquid
• 1 tsp bread spice mix
• 1 tbsp almond(s), ground
• 100 g walnuts, lightly crushed
• 3 tsp, dried rosemary
• 1 tbsp oil (walnut oil or olive oil)
• 1 tsp salt
• Flour for the work surface

Instructions

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

Wheat bread in a roasting bag

Mix the flours in a bowl. Stir together 100 ml of lukewarm water, yeast, and honey. Make a well in the flour, add the yeast water, and cover and let rest for 10 minutes. Meanwhile, toast the nuts in a dry pan, remove from the pan, and set aside. Add the rosemary, oil, nuts, and 250 ml of lukewarm water to the pre-dough. Knead with a hand mixer or food processor for about 5 minutes. Form the dough into a ball, cover, and let rise in the bowl for 45 minutes. Knead the dough again vigorously on a floured work surface, preferably with the heels of your hands. Form a loaf and cut 2-3 times lengthwise and crosswise 1 cm deep. Dust with flour, if desired. Place in a roasting bag approx. 50 cm long and seal on both sides. Place on a baking sheet and let rise for another 20-40 minutes, until the bag has bulged. Pierce the top of the bag 4-5 times with a toothpick (better than cutting, as this will prevent the bag from tearing). Bake in a preheated oven at 200°C (top/bottom heat) on the second rack from the bottom for 50-60 minutes. Halfway through, reduce the temperature to 170-180°C, depending on the browning. Remove the bread from the bag (careful, it’s very hot) and let it cool on a wire rack.