bbd #31 – Mixed Nut Bread with Spelt

This month we celebrate the 3rd anniversary of BreadBakingDay. I’m the hostess of this special edition and I have chosen the theme bread with nuts.

For the following loaf, I used a mix of nuts and a mix of wheat and spelt. I love to bake with spelt even it can be a bit tricky. Some times ago I wrote a post about baking with spelt, unfortunately it’s in German only. Spelt has less gluten so it’s better to bake with preferment and not sourdough, also it’s important to knead the dough carefully and gently in order to get a perfect crumb.

Mixed Nut Bread with Spelt
makes 1 loaf

bbd #31 - Mixed Nut Bread with Spelt

Preferment
150 g spelt flour
150 g water
0,5 g dried yeast

Final Dough
30 g almonds, coarsely chopped
30 g walnuts, coarsely chopped
30 g hazelnuts, coarsely chopped
100 g whole spelt flour
50 g spelt flour
250 g wheat flour
3 g dried yeast
175 g water
11 g salt

Mix all ingredients, knead and let rise for 2 hours at room temperature then put in fridge overnight (12 to 24 hours). Before using let preferment get back to room temperature.

Final dough: Dissolve the preferment in the water. Place all ingredients in the mixer bowl and knead on low speed for 6 minutes, and mix another 2 minutes on a higher speed. Cover and let rise for 60 minutes, after 30 Minutes make 1 stretch and fold.

Shape dough into a long loaf (direction how to shape you find here) and place with seam side up in a banneton. Cover and let rise for about 1 hour or until doubled in size.

Preheat oven to 240 C.

Remove loaf carefully from banneton. Slash and bake for 15 minutes, open oven door to release steam, reduce heat to 200 C and bake another 20 minutes. Remove loaf from oven and let cool on a wire rack.

bbd #31 - Mixed Nut Bread with Spelt

By the way this month you can win one of two giveaways sponsored by Kuhn Rikon. More about the giveaways and how to participate you find in the BBD #31 announcement post.

Bread Baking Day #31 - 3rd anniversary and giveaways (last day of submission July 1st)

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In addition, this is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.


9 Gedanken zu „bbd #31 – Mixed Nut Bread with Spelt

  1. Such beautiful Bread Zorra, I love any kind of nut bread. I am lucky that none of my family are allergic to it. I will make the challenge asap. I already have something in mind.

  2. Ach, das sieht ja mal wieder toll aus….vielleicht back ichs am Wochenende nach? ich bin gerade Brottechnisch etwas frustriert, ich habe gerade kein Backhändchen.
    Das will irgendwie nicht. Die Tessinerli hab ich auch nicht lecker hinbekommen, so schade….

  3. REPLY:
    Daran lags, das Brot hatte eine falsche Nationalität, und war dann beleidigt. Patriotisches Brot….Sachen gibts.
    Also, der Teig war erst zu klebrig/sehr klebrig, und als ich ihm dann mit Mehl nachgeholfen hatte, war das Endergebnis zu trocken. Geschmacklich gut, aber eben staubtrocken. Und auch zu kompakt. Ich geb aber nicht auf.
    Jetzt geh ich in die Küche und backe hässlichen Aprikosenkuchen und Snicker Doodles. Wünsch mir Glück!

  4. Lustig, Du hast ja fast die gleichen Zutaten verwendet wie ich!
    Und trotzdem sind es völlig unterschiedliche Brote geworden.

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