Einkorn Bread with Walnuts
For this walnut bread, nearly half of the whole grain einkorn flour is used in the predough stages. The sourdough is mixed at 30°C and matures warm over 10-12 hours. The scald is made of spelt flakes, roasted walnuts and whole grain einkorn flour and must be kept in the fridge until being used. The honey in the main dough adds a light sweet note. Those who prefer a maltier taste can use barley malt instead of honey.
For a dough weight of 1361g / 2 pieces, each 680g
- 150g whole grain einkorn flour
- 150g water
- 15g starter
DT: 30°C TA: 200 RT: 10-12 hours
- 125g spelt flakes
- 100g roasted walnuts
- 50g whole grain einkorn flour
- 315g water (boiling)
- 5g salt
Pour the boiling water over the ingredients, mix and then store in the fridge until you need to use it.
- 315g mature sourdough
- 595g scald
- 300g whole grain einkorn flour
- 125g water (+ 25g reserved water)
- 10g honey
- 7g psyllium husk
- 6g salt
- 3g yeast
- Mix all ingredients slowly 8-10 minutes.
- After mixing, cover the dough and let it rise for 30 minutes (after 15 minutes stretch it once).
- After the dough has risen, divide it and immediately place into the baking form without any further processing.
- Sprinkle the top with decorative ingredients (z.B. sesame seeds, sunflower seeds or coarse meal).
- Leave the loaves to proof.
- Once 3/4 proofed, place the loaves into the oven at 250°C with strong steam.
- After 10 minutes, release the steam and reduce the oven temperature to 210°C.
- 500 – 700g per loaf / 55 minutes baking time
- 1200 – 1400g per loaf/ 70 – 75 minutes baking time