Spelt-walnut bread with natural yoghurt

A dark spelt-walnut bread with a flour crust lies on a wooden board, the first two slices cut. Next to the bread is a bread knife and a bread bag.

L'Alfred's Vitamin D dry yeast in 125g pack

normal

prep time 30 minutes

total time 16-22 hours

Ingredients

For the flour cooking
40g wholemeal spelt flour
180g water
15g salt
For the wholemeal spelt bread
420g wholemeal spelt flour
150g wholemeal rye flour
140g water
3g dry yeast*
240g natural yoghurt
18g vinegar
80g walnuts
5g rapeseed oil
Flour cooking piece

Spelt-walnut bread with natural yoghurt

Nothing tastes better to us than an aromatic and strong homemade bread! In this recipe for spelt-walnut bread with natural yoghurt, the fermentation process is slowed down with low temperatures. The water is bound in the flour and the dough produces flavours that make the bread moist and aromatic. The result is a tasty, strong bread that tastes good for a long time and is a joy to eat.

* Note: If this recipe is baked with L’Alfred’s Vitamin D dry yeast as we suggest, the recipe provides over 11% of the average daily requirement of vitamin D.

Instructions

For the flour boil:
- Mix all the ingredients for the flour boil without lumps and bring to the boil while stirring to a pudding-like mixture.
- Then allow the flour mixture to cool down well.
Tip: Spelt binds less water than classic wheat and forms a weaker dough structure. The flour boil binds the water better and releases enzymes that strengthen the dough structure.
For the wholemeal spelt bread:
- Mix all the remaining ingredients, including the cooked flour piece, and knead into a dough.
- Leave the dough to mature for 12-18 h in a bowl, covered, in the refrigerator.
- Stretch and fold approx. 8-10 times by pulling the dough all around and beating it over itself. Finally, leave to rise for an hour at room temperature.
- Stretch the dough again and then shape into a round.
- Finally, leave to rise again for 1 hour.

Bake it

Preheat the oven to 250° top/bottom heat with a braising pot (if available).
Place the dough in the casserole (if available) and bake covered with a lid at 250° for 30 minutes, then remove the lid and bake for a further 20 minutes at 200°.
Alternatively, bake the bread on a tray for 50 minutes at 230°. To prevent the crust from drying out too quickly and to make the bread easier to give up, ideally place 2 ice cubes on the bottom of the oven as soon as the bread is placed in the oven.