Nut Bread

Ingredients

• 100 g spelt (coarsely ground)
• 1 kg spelt (finely milled)
• 1 cube yeast (42 g)
• 1 tbsp thick apple syrup
• 0.75 l buttermilk
• 150 g hazelnut kernels
• 1 tbsp fennel powder
• 1 tbsp ground anise
• 1 tbsp sea salt
• flour (for working)
• butter (for the baking tray)

Instructions

1. 1.

   Put the spelt groats in a bowl, cover with 1/8 l lukewarm water and let soak covered for about 12 hours. Put the spelt flour in a bowl, make a well in the middle, crumble the yeast into it and mix in apple syrup, 1/8 l lukewarm buttermilk and a little flour from the rim. Let the dough rise in a warm place for about 20 minutes. Roughly chop the nuts.

2. 2.

   Add the nuts with spices, salt, the soaked groats and the remaining buttermilk to the pre‑mix and knead into a smooth dough. Let it rise again for about 30 minutes in a warm spot. Then knead well on a floured surface and shape two oval loaves. Grease a baking tray, place the loaves on it, cover with a kitchen towel and let rise for about 20 minutes. Preheat the oven to 220 °C fan.

3. 3.

   Brush the loaves with water, put a fire‑proof dish of boiling hot water into the oven and bake the loaves for about 20 minutes. Reduce the oven temperature to 160 °C and bake for another 40 minutes. Then remove from the oven and cool on a wire rack.