Summary

Ingredients

• 300 g wheat flour type 405
• 270 g spelled flour
• 1 teaspoon, leveled dry yeast
• 490 ml water, lukewarm
• 2 ½ teaspoons salt
• 1 teaspoon, leveled bread spice mixture
• 1 handful walnut kernels
• Oil and flour for the Roman pot

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Instructions

1. Mix all dry ingredients. Then add the warm water and mix everything together loosely with a spatula. Don`t worry if there are dry lumps of flour in between. Put aside covered for about 12 hours (I like to do this overnight).
2. Soak the Römertopf for about 10 minutes (so put it completely in water and not just from the inside). Then pat dry the inside of the Römertopf, grease with oil (I use rapeseed oil) and then lightly flour.
3. Let the dough slide into the Römertopf and place in the cold (!) Oven. Put the lid on and bake for 90 minutes at 200 ° C top / bottom heat. Then remove the lid and bake for about 15 minutes, until the bread has a nice brown crust.
4. Immediately fall out of the pot onto a rack and let cool down.