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
150 g spelt flour
150 g water
0,5 g dried yeast
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.
In addition, this is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.