for 1 bread

To prepare

100 g	walnut kernels
½ bunch	thyme

Dough

500 g	half-white flour
150 g	Okara (Nice, see note) x
2 tsp	salt
½ cube	yeast (approx. 20 g)
4 dl	water
2 tbsp	liquid honey

How it's done

To prepare

Dry roast the walnut kernels in a frying pan, allow to cool, chop roughly. Tear off the thyme leaves.

Dough

Mix the flour, okara and salt in a bowl. Crumble the yeast, mix in along with the walnut kernels and thyme. Add the water and honey.

Knead into a moist dough using the dough hook on a food processor for approx. 5 mins. Using your hands, fold all four sides of the dough into the middle.

Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

On a lightly floured surface, shape the dough into a ball. Cut a sheet of baking paper to the same size as the bread, place the bread on it, dust lightly with flour. Cover and leave to rise for approx. 30 mins.

Cooking pot

Place the cooking pot incl. lid in the lower half of the oven. Preheat the oven to 240 °C. Score the bread as desired and place it in the hot cooking pot with the baking paper.

To bake

Cover and bake for approx. 30 mins. Remove the lid and bake for a further 20 mins. Remove from the oven, leave to cool on a rack.

Show complete recipe