for 100 g

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

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.

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