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:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g wholemeal spelt flour
250 g light spelt flour
40 g walnut kernels, coarsely chopped
30 g pecan nuts, coarsely chopped
1 tbsp chia seeds
¾ tsp dry yeast
2 tsp salt
5 ½ dl water
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How it's done

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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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