Spelled walnut bread

Category: Yeast bread
Kitchen: Norwegian
Spelled walnut bread

Ingredients

pressed yeast 25 g
warm water 400 ml
honey 1 table. the spoon
malt dark powder 2 table. spoons
baking flour 300 g
whole grain spelled flour 200 g
chopped walnuts 100 g
salt 7 g

Cooking method

  • 1. Crumble the yeast into water
  • 2. Add honey
  • 3. Introduce both types of flour, malt, and lastly add salt and nuts.
  • I kneaded flour into water in Ankarsrum-Assistant. Total mixing time 4 minutes
  • Spelled walnut bread
  • Cover with a towel (I covered the lid from the bowl of the food processor), let stand at room temperature for 1 hour
  • Spelled walnut bread
  • Put the dough on a dusty work surface, divide into 6 parts, form a string 35-40 cm long from each part
  • Spelled walnut bread
  • Braid a braid. I used the video
  • Spelled walnut bread
  • Place on baking paper and let sit for 30 minutes. I steamed immediately in a ceramic mold, in which I then baked
  • Spelled walnut bread
  • After proofing
  • Spelled walnut bread
  • Bake in the oven (with a stone) at 35-40 minutes (according to the recipe). I got 50 minutes. I baked for 15 minutes under the lid, then removed.
  • Spelled walnut bread
  • Spelled walnut bread
  • Spelled walnut bread

The dish is designed for

1 loaf

Time for preparing:

2.5-3 hours

Cooking program:

oven

Note

Recipe author Trine Hahnemann says this bread is very good with blue cheese.

The bread is decent and, most importantly, very healthy. The only thing that confused me was the large amount of yeast. But apparently because of this, the bread is very tasty, somehow reminded me of Belarusian and Baltic custard breads.

Abricosca
Svetlenki, Svetlana, do you feel the taste of yeast very much? The recipe is tempting Thank you, it's fun to bake.
Svetlenki
Abricosca, Irina, good afternoon. There is nothing to compare with, but in my opinion the taste of yeast is not very felt. All the same, spelled has its own rather strong nutty taste, which is enhanced by the added walnuts, and plus the malt ... In general, I recommend it. I now go to visit my especially beloved friends with this bread. Goes with a bang! Just take a look at the approach of the test ... Now it's summer (I haven't baked it in the summer in the heat), but it seems that the time for the test will decrease significantly.
gawala
Quote: Svetlenki
I was confused, this is a large amount of yeast.
20g of pressed yeast = 7g of dry, this is the norm for 500g of flour ... So everything is fine with yeast, as it should be ...
.. We have a lot of spelled flour .. I really have liquid malt (syrup) ... I haven't seen dry malt ...
You will have to be puzzled by such bread.
Svetlenki
gawala, Galina, thanks, dispelled my doubts about the amount of yeast.
gawala
And what honey is better to take? I prefer acacia to bread baked goods. Which bread is still better or does it make no difference?
Svetlenki
Galina, I put clover, Crimean acacia, once I replaced honey with golden syrup ... I interrogated the tasters about the shades of taste, they looked at me with incomprehension. It was always delicious.

I baked both in a cloche and on a stone ... And the last time after baking, I smeared it with jelly (half a spoonful of potato starch, brew 3 tablespoons of water), a handsome man came out and the crust was so shiny ... In general, I experiment with this bread in the whole
gawala
Yeah, I see .. Well, I haven't seen clover here, maybe there is, or maybe not, there is a lot of acacia. Neutral in taste, that's what you need ..
There is a stone too ..
The heat will subside a little and you can try ...
Thank you!
Abricosca
Svetlenki Svetlana, thank you very much for your answer, I will definitely bake it in the near future.

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