Wheat spelt bread with walnuts and sourdough

Ingredients for 1 servings:

• 50 g wheat starter
• 80 g water, lukewarm
• 80 g wheat flour type 550
• 250 g wheat flour type 550
• 200 g spelt flour type 630
• 7 g yeast, fresh
• 300 g water, lukewarm, approx.
• 11 g salt
• 1 tsp sugar beet syrup, alternatively honey
• 60 g sourdough
• 60 g walnuts, halved
• Flour for the work surface and the proving basket
• Oil for the dough tray

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 30 minutes

Rustic roast bread with a nutty note

Make the sourdough starter from the first three ingredients. Mix the water and starter, then stir in the flour. This mixture is allowed to mature for 6-8 hours. Take 60-70 g of this matured sourdough for the bread; the rest goes in the refrigerator for the next baking. Dissolve the yeast in one-third of the water along with the syrup and mix well, then set aside until all ingredients have been weighed. Slowly knead the flour, additional water if needed, and the sourdough in the mixing bowl, gradually adding the yeast water. After 2 minutes of kneading, add the salt and continue kneading for 8-10 minutes on speed 2. The dough should become slightly sticky. If necessary, slowly add a little extra water. Place the slightly sticky dough in the oiled dough tray and cover it and set it in a warm place for 2 hours. Stretch and fold the dough once after 60 and 90 minutes. Sprinkle walnuts over the dough before each fold. After the resting time, shape the dough into a ball on a floured work surface and then into a loaf. Place the loaf, seam facing up, in a floured proving basket and let it rest for another 30 minutes. In the meantime, preheat the oven to 220°C (top/bottom heat) and heat a roasting tin with a lid. After the resting time, turn the dough out onto a piece of baking paper (seamed at the bottom) and cut two or three times in the top. Place the baking paper in the hot roasting tin, cover it, and bake in the oven for 30 minutes. Then remove the bread from the roasting tin and finish baking on the rack at 200°C for a further 15-20 minutes. Every oven is different, so do the tapping test.