Nussbrot

Ingredients

• 125 g rye flour
• 125 g spelt whole wheat flour
• 125 g wheat bran
• 1 tsp salt
• 50 g ground walnut kernels
• 1 cube yeast (42 g)
• 2 tsp sugar
• 200 ml warm water
• 50 g coarsely chopped walnut kernels
• flour (for the work surface)

Instructions

1. 1.

   Stir the yeast with the sugar in warm water until smooth. Add the flours, bran, ground walnuts and salt to a mixing bowl, pour in the dissolved yeast and knead with the dough hooks of an electric mixer into a smooth dough. Cover and let rise in a warm place for about 45 minutes.

2. 2.

   Then knead the dough on a floured work surface, incorporating the chopped walnut kernels. Shape it into a roll about 70 cm long, place on a baking sheet lined with parchment paper, dampen the ends with water, form a ring and press the ends together. Cover and let rise again in a warm spot for another 30 minutes.

3. 3.

   Bake in a preheated oven at 220°C for about 10 minutes, then reduce to 200°C and bake for an additional 20 minutes. Remove and cool.

4. 4.

   Slice for serving and optionally top with cheese, tomatoes, salami, olives, etc.