Spelt Bread with Walnuts
KronJäst- 30 min
- 23 hours 20 minutes
Time brings out the flavor. This bread takes two days to bake—but you can also shorten the rising time and let the dough rise for just a few hours.
3.3/5
609 VotesHere's how:
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1
Day 1
Bring water to a boil and pour it over fine rye flour. Let it sit at room temperature until the next day.
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2
Day 2
Add the water and the other ingredients, but hold off on the walnuts and sunflower seeds for now. Mix until you have a smooth dough, then add the walnuts and sunflower seeds.
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3
Let it rise in the bowl, covered with plastic wrap, for about 45 minutes.
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4
Divide the dough into 2–3 pieces and shape into loaves. Then dip the loaves in whole-grain spelt flour and place them on a baking sheet lined with parchment paper.
Cover with plastic (not plastic wrap) and let rise for about 60 minutes. -
5
Preheat the oven to 260 °C. At the same time, place a baking dish with 0.5 L of water inside.
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6
Slice the bread and place the baking sheet in the oven. Lower the temperature to 230 °C.
Bake for about 25–30 minutes, then let cool on a wire rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1 – Blanching
- 100 g (1 dl) water
- 60 g (about 1 dl) fine rye flour
Day 2 – Atonement
- 50 g (1 packet) KronJäst for Bread, fresh
- 500 g (5 dl) water, lukewarm
- 750 g (about 12 dl) spelt flour, sifted
- 200 g (about 4 dl) whole-grain spelt flour
- 100 g (about 1.5 dl) all-purpose flour
- 70 g (0.5 dl) light syrup
- 25 g (1.5 tbsp) cooking oil
- 18 g (3 tsp) salt
- 100 g (2.5 dl) walnuts, coarsely chopped
- 50 g (1 dl) sunflower seeds
The recipe comes from
kronjast.se
