Spelled and walnut bread. Recipe

Desserts

Ever since our old colleague Pepekitchen made spelled bread I have always wanted to get this flour. It is a bit complicated to get it and I have only found it on the internet, in fact I have obtained it in two ways, white and integral. Today I was bowing, despite having it for a little over a month and I have made this recipe for spelled and walnut bread.

As Pepekitchen told us, the qualities of this flour are very special. Its cultivation is carried out in an ecological way and has a high content of fiber, carbohydrates, vitamins and minerals. It was a bread that was consumed mainly among the nobility because of how special the breads come out, while the common people consumed rye bread, much harder and rougher, especially at that time when the flours were very little refined.

Ingredients for a bread of about 300 gr

  • 250 g of white spelled flour, 6 g of dry baker's yeast (1 sachet normally) or 15 g of baker's yeast, 10 g of butter, 150 ml of milk and 5 g of salt.

How to make spelled and walnut bread

You already know that there are mainly two ways to make bread. I usually make bread in small quantities because apart from the fact that there are few of us at home, it is also for quick consumption. For a meal and there is usually rather little left over. If we want to make bread in more quantity or to make it last longer, we would have to add about 200 grams of sourdough per kilo of flour.

In this case, we put all the ingredients in a bowl with the creamy butter and mix all the ingredients until we can knead them with our hands.With these amounts I have gotten a perfect dough, I have not had to add flour or liquids, so great. You knead for about 10 minutes by hand or about 5 minutes in a mixer.

Let the dough rest until it doubles in size, as it is an enriched dough (with fats) it may take longer than normal. Knead again to degas and we shape it. In this case I have made some straight cuts on the edges and I am going to shape it into a banetón or floured basket.

When the size is doubled, turn the banetón over on a baking sheet and bake at 180 ºC for about 30 minutes or until the bread is golden brown.

Remove and let stand on a wire rack until totally cool.

Processing time | Three hours
Difficulty | Half

Tasting

This spelled and walnut bread can be consumed in any way, although I advise you to accompany it in small slices with a good homemade jam or, for example, since we are in season, you can accompany it with a good quince.

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