Wholemeal spelt ciabatta with walnuts

Ingredients for 1 servings:

• 575 g wholemeal spelt flour
• 475 ml water
• 2 tsp salt
• 1 bag(s) of dry yeast
• 65 g walnut kernels

Instructions

Working time approx. 15 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 25 minutes; Total time approx. 15 hours 40 minutes

long cold dough fermentation

Roughly break the walnut halves and mix well with the other dry ingredients. Add cold water and knead with the dough hook of a hand mixer or in a food processor for at least 5 minutes until you have a smooth dough. The dough will still be sticky after kneading. Cover the bowl and refrigerate overnight. The next day, before baking, let it stand at room temperature for about 30 minutes, knead briefly, and then shape it into a loaf or two long ciabatta loaves on baking paper with moistened hands. Let it rise for another 30 minutes. Preheat the oven to 220°C (top/bottom heat). Place a heatproof container filled with water on the bottom of the oven and insert the baking tray. Bake for about 25 minutes (2 ciabatta loaves), until the loaf sounds hollow when tapped from underneath. The dough will remain somewhat sticky and soft, so work with wet hands. As always, the baking temperature and baking time depend on the specific oven.