Walnut spelt bread

Ingredients for 1 servings:

• 100 g rye flour (wholemeal)
• 400 g spelt flour (wholemeal or type 630)
• 1 cube of yeast
• 300 ml water, warm
• 1 ½ tbsp sea salt
• 1 tsp caraway seeds
• 1 tsp anise, ground
• 200 g walnuts
• 10 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Crumble the yeast into a small bowl, add the powdered sugar and 50 ml water, and mix until smooth. Cover and let stand for 20 minutes to activate the yeast. Mix half of the flour with the remaining water in a large bowl and let stand, covered, for 20 minutes. Roughly chop the walnuts and add them to the remaining flour along with the spices and salt. After 20 minutes, add the nut-flour mixture to the flour mixture in the large bowl, along with the dissolved yeast, and knead everything with the heel of your hand until you have a dough that is no longer sticky (approx. 5-10 minutes). Cover the bowl and let rise for 1 hour at 25-30°C. Then knead thoroughly again and roll out the dough into a flat flatbread or press it flat with your hands. Fold the edges towards the middle and form an oblong loaf. Place the bread on a baking sheet lined with baking paper, cut four slits in the top, cover with a cloth, and let it rise for another hour. Preheat the oven to 220°C. Spray the bread with water (using a steamer!) and bake for 40 minutes. At the beginning and again after 20 minutes, pour a glass of water onto the hot oven floor and quickly close the door to prevent the steam from escaping. After baking, remove the bread from the oven, place it on a wire rack, spray it with plenty of water again, and let it cool for another hour under a cloth. Then slice it or store it away.