Spelt loaf

Total time: 2hr 25m
Preparation Time: 20m

For 100 g

Nutritional Information

Contains 325 Kcal, 10g Protein, 45g Carbohydrates, 10g Fat


  • Dough
  • 500 g spelt flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1.5 tsp salt
  • 0.5 tsp sugar
  • 2 tbsp olive oil
  • 50 g walnut kernels, roughly chopped
  • 2.5 dl lukewarm water, lukewarm

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  • Dough

    Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough, mixing in half the walnut kernels. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
  • Forming

    Shape the dough into a loaf approx. 30 cm long and coat with the remaining walnut kernels. Transfer the bread to a baking tray lined with baking paper and, using a knife, make around 5 incisions on both sides, approx. 2 cm deep.
  • Bake

    For approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack.
  • Serve with:

    Bündnerfleisch (air-dried meat), cheese, artichokes in oil.

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