Summary

Ingredients

• 300 g wheat flour, whole rain
• 200 g wheat flour (type 550 or 405)
• 350 ml water, lukewarm
• 20 g fresh yeast or 1 ba dry yeast
• 2 teaspoons honey, more liquid
• 1 teaspoon bread spice mixture
• 1 tablespoon almond (s), ground
• 100 g walnuts, lihtly crushed
• 3 teaspoons, dried rosemary
• 1 tablespoon oil (walnut oil or olive oil)
• 1 teaspoon salt
• Flour for the work surface

Print Recipe Pin Recipe

Instructions

1. Mix the flours in a bowl. Mix 100 ml lukewarm water, yeast and honey. Make a well in the flour, add the yeast water and cover and leave to rest for 10 minutes.
2. In the meantime, if necessary, roast the nuts in a pan without fat, remove them and set aside.
3. Add the rosemary, the oil, the nuts and 250 ml of lukewarm water to the pre-dough. Knead with a hand mixer or food processor for approx. 5 minutes. Shape the dough into a ball and let rise in the bowl for 45 minutes, covered.
4. Knead the dough again vigorously on a floured work surface, preferably with the balls of your hands. Shape a loaf and cut 2 - 3 times lengthways and across 1 cm deep. Dust a little with flour if necessary. Place in an approx. 50 cm long roasting tube and close on both sides. Place on a baking sheet and let rise for another 20 - 40 minutes until the bag has bulged.
5. Pierce the top of the bag 4-5 times with a toothpick (better than cutting, then the bag won`t tear). Bake in the preheated oven at 200 ° C (top / bottom heat) on the 2nd rack from the bottom for 50 - 60 minutes.
6. After half the time, depending on the tan, reduce the temperature to 170 - 180 ° C. Take the bread out of the bag (be careful, very hot) and let it cool on a wire rack.