January 29, 2016

Spelt bread with walnuts - Speltbrød med valnødder

Another very tasteful cooking pot bread, this time baked with spelt and walnuts.

Spelt bread with walnuts: - 1 bread
  • 3-4 g fresh yeast
  • 50 g sour doug - optional
  • 350 g water
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 200 g whole grain spelt flour
  • 50 g walnuts - chopped
  • 150 g wheat flour tipo 00
  1. Stir yeast, sour dough and water together in a big mixing bowl. Add chopped walnuts into the liquid and stir well.
  2. Afterwards add the whole grain spelt and tipo 00 wheat flour and stir very well with a cooking spoon. 
  3. Rise the dough to rise at room temperature overnight - minimum 12 hours.
  4. Take the dough out off the mixing bowl, move 1/3 of the dough in over the rest of the dough, keep repeating this process until you have a small size of the dough.
  5. Clean the mixing bowl for any dough leftovers.
  6. Glaze the dough bowl with oil.
  7. Place the dough again in a clean dough, let is rise again for 2 hours.
  8. Heat up the cast iron cooking pot (2 l) incl. lid on a rack in the lower part of the oven at 250°C (fan oven) for ½ hour.
  9. Remove the hot cast iron cooking from the oven, remove the lid. Cover the bottom of the cooking pot with oat flakes, as this will prevent the dough from sticking to firm to the surface.
  10. Place the dough in the hot cast iron cooking pot.
  11. Put the lid back on. Place the cooking pot in the lower part of the oven, let it bake at 250°C for 25 minutes.
  12. Remove the lid from the cast iron cooking pot, and let the bread bake at 225°C for another 15 minutes. 

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