Spelt loaf

Spelt loaf

Total: 2 hr 25 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / 100 g: 325 kcal
, Fat: 10 g
, Carbohydrate: 45 g
, Protein: 10 g

Ingredients

100 g

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@bettbossi.ch

Dough

500g spelt flour
½cube yeast (approx. 20 g), crumbled
1 ½tsp salt
½tsp sugar
2 ½dl lukewarm water, lukewarm
2tbsp olive oil
50g walnut kernels, roughly chopped
Purchase ingredients now

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough, mixing in half the walnut kernels. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

Forming

Shape the dough into a loaf approx. 30 cm long and coat with the remaining walnut kernels. Transfer the bread to a baking tray lined with baking paper and, using a knife, make around 5 incisions on both sides, approx. 2 cm deep.

Bake

For approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack.

Good to know
Serve with: Bündnerfleisch (air-dried meat), cheese, artichokes in oil.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!