Summary

Ingredients

• 100 g rye flour (whole rain)
• 400 g spelled flour (whole rain or type 630)
• 1 cube yeast
• 300 ml water, warm
• 1 ½ tablespoon sea salt
• 1 teaspoon caraway seeds
• 1 teaspoon anise, ground
• 200 g walnuts
• 10 g powdered suar

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Instructions

1. Crumble the yeast in a small bowl, add the powdered sugar and 50 ml of water and stir until smooth. Cover and leave to stand for 20 minutes to force the yeast a little. Mix half of the flour with the rest of the water in a large bowl, cover and let stand for 20 minutes.
2. Roughly chop the walnuts and add them to the remaining flour with the spices and salt. After 20 minutes, add the nut-flour mixture to the flour mash in the large bowl and also the dissolved yeast, knead everything into a dough that is no longer sticky with the ball of your hand (approx. 5 - 10 minutes). Cover the bowl and let rise at 25 - 30 ° C for 1 hour.
3. Then knead well again and roll out the dough into a flat cake or press it flat with your hand. Fold in the edges towards the middle and form an elongated loaf. Put this on a baking sheet lined with baking paper, cut 4 slits at the top and cover with a cloth and let rise again for 1 hour.
4. Preheat the oven to 220 ° C. Spray the bread with water (ironing syringe!) And bake for 40 minutes. At the beginning and after 20 minutes, pour another glass of water onto the hot oven floor and quickly close the door so that the steam that forms does not escape.
5. After the baking time, remove the bread, place on a rack, sprinkle with plenty of water again and let cool for an hour under a cloth. Then cut or pack away.