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@bettybossi.ch

Dough

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

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