No-knead nut bread

No-knead nut bread

Total: 18 hr | Active: 15 Min.
vegan, lactose-free
Nutritional value / 100 g: 289 kcal
, Fat: 6 g
, Carbohydrate: 47 g
, Protein: 11 g

Ingredients

1 bread

Hint:

The original recipe with guaranteed success is for 1 bread. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Dough

500g wholemeal spelt flour
250g light spelt flour
40g walnut kernels, roughly chopped
30g pecan nuts, roughly chopped
1tbsp chia seeds
¾tsp dry yeast
2tsp salt
5 ½dl water
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Utensils

For a frying pan with lid (can be heated to at least 240 degrees)

How it's done

Dough

In a bowl, combine the wholemeal spelt flour with all the other ingredients up to and including the salt. Pour in the water, mix with a spoon, but do not knead.

Cover and leave to rise at room temperature for approx. 17 hr.

Bake

Heat a casserole dish for approx. 10 mins. in the centre of an oven preheated to 240°C. Place the dough into the casserole dish, make diamond-shaped incisions in the surface, cover, bake for approx. 30 mins, remove the lid, bake for approx. 15 mins. more.

Good to know
Prepare: If the lid has a plastic knob, this must be removed. The hole can be covered with aluminium foil.

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