Easy Spelt Bread With Walnuts

Bread is such a wonderful thing, and even better, if it's homemade! Nevertheless, this recipe for homemade spelt bread is one of my absolute favorites. It takes only little time for preparation and stays fresh for at least 3-4 days. It also contains no fat, but lots of different spices such as cardamom, anise, caraway, fennel, ...

I got the recipe from my lovely mother-in-law, who has received it from a bread baking workshop.

A small disadvantage of bread is that it needs quite a few different ingredients and spices. But if the one or the other spice is not in stock, it still works out just as well. - But nevertheless, if possible, it pays off to use all of the spices that are in the recipe. The bread tastes very aromatic and fits perfectly to both sweet and savory toppings.

But the very very best taste you get, if you eat it simply with butter. Then, the various spices of the bread can come into effect. Another great variation is to eat it with butter and chives (very traditional in Austria), or with walnuts on top, as you can see in the pictures.

For a one-person-household you can also cut parts of the bread into slices and freeze them. The slices can then be taken directly from the freezer and toasted. This way you can have homemade spelt bread, which tastes like fresh from the bakery, for breakfast every day (only better than from the bakery 😉).

That's how you make the homemade spelt bread

Homemade spelt bread with walnuts - you never wanna try any other again;)

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Homemade spelt bread with Walnuts,

Vorbereitungszeit 15 Minuten Min.

Zubereitungszeit 1 Stunde Std.

Gesamtzeit 1 Stunde Std. 15 Minuten Min.

Portionen 1 loaf pan

Autor Angelika Kreitner-Beretits

Zutaten

• 1 cube yeast 42g or 1.5 oz or 2.5 US cake portions
• 1 teaspoon sugar
• 400 g spelt flour (wholemeal) ~3.2 cups or or ~14.1 oz
• 100 g wheat flour ~0.8 cups or ~3.5 oz
• 1 tbsp. salt
• 1 tbsp. fennel seeds
• 1 tbsp. caraway seeds
• 1 tbsp. anise seeds
• 1 pinch cardamom grated
• 1 tbsp. cocoa without sugar
• 3 tbsp. natural yoghurt
• 1 handful walnuts
• 0,5 liters water lukewarm, ~2.1 cups or ~1 pint or ~17.6 fluid ounces

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

April 19, 2016

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Notizen

• First, dissolve the yeast with the teaspoon of sugar into a little bit of lukewarm water.
• Then pound in a mortar the fennel, anise and caraway seeds. If you do not have a mortar at home, it also goes without crushing.
• In a bowl, mix the flour with the spices, cocoa and yogurt.
• Then add the dissolved yeast.
• Finally, pour the water to the dough and stir well with a wooden spoon. The dough is a little more liquid than the usual bread doughs, but do not worry, it will work out. 😉
• Allow the dough to rest for 5 minutes.
• Now the nuts are added. (Works with all kinds of nuts, pumpkin seeds, sunflower seeds, sesame and so on ...)
• Put the dough into a loaf pan. The amount of the recipe is enough for a loaf pan sized about 30x10x10cm. {appr. 12x4x4 inches}
• For this bread, the oven must not be preheated, bake it at 200°C {~390°F} with circulating air for about 60 minutes.