Walnut Bread with Rye and Spelled
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 22 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 50 g settin oods (made from rye flour type 11)
- 200 g rye flour (type 1150)
- 200 ml water, lukewarm
For the dough:
- 200 g rye flour (type 1150)
- 400 g spelled flour (type 630)
- 100 g walnuts, rouhly chopped
- 24 g salt
- 2 teaspoons bread spice mix
- 300 ml water, lukewarm
- Spelled flour for the work surface
- 1 cup water for the oven
- possibly water for brushing
Print Recipe
Pin Recipe Instructions
- Mix the starter goods, rye flour and the lukewarm water to form a pre-dough and leave to rest in a warm place for approx. 18 hours.
- Remove 50 g of the pre-dough as a new item. Knead the rest of the pre-dough with the other ingredients on the low level of the food processor and then let it rest for approx. 30 minutes.
- Then knead the dough again vigorously with your hands, form a loaf of bread and let rise for about 2 1/2 hours in a warm place, preferably in a floured proofing basket, until the volume has increased by about 1/3.
- Preheat the oven to 240 ° C. Turn the bread out onto a baking sheet and cut into the surface if necessary. Then it gets a nice pattern and doesn`t tear uncontrollably.
- Put the bread in the middle of the oven and let 1 cup of water evaporate (steam) in the oven. You can also work with a spray bottle here. For me, however, a large flat stainless steel pan on the floor of the oven has also proven itself, which I preheat with the oven and then pour the water into.
- Bake the bread for approx. 12 minutes at 240 ° C. Then reduce the temperature to 190 ° C and bake for about 15 minutes, finally bake the bread at 170 ° C for about 18 minutes. If necessary, brush the still hot bread with a little water for a shiny, crunchy crust.
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