Sweet Walnut Bread with Pear

Ingredients

• 500 g spelt wholemeal flour
• 0.5 cube Yeast
• 45 g coconut palm sugar (3 tbsp)
• 150 ml milk (3.5% fat) (lukewarm)
• 100 g walnut kernels
• 2 pears
• 1 egg
• 105 g butter
• 50 ml pear juice concentrate

Instructions

1. 1.

   Mix flour with a pinch of salt in a bowl, press a well in the center, crumble yeast into it, stir in 1 tbsp sugar and 5 tbsp lukewarm milk, dust the edges with a little flour and cover; let rise in a warm, draft-free place for about 15 minutes.

2. 2.

   Meanwhile roast the walnuts in a dry pan until fragrant, remove, cool, and roughly chop. Peel, core, and finely grate the pears. Add the pear shreds to the pre-ferment along with egg, 100 g butter, pear juice concentrate, remaining sugar, and remaining milk; knead into a smooth dough. Cover and let rise for another 45 minutes. Fold in two-thirds of the walnuts and shape the dough into a loaf.

3. 3.

   Grease a 30 cm loaf pan with leftover butter. Place the dough in the pan, scatter the remaining walnuts on top, and allow to rise again for 15 minutes.

4. 4.

   Bake the bread in a preheated oven at 180 °C (fan 160 °C; gas: level 23) for 50–60 minutes. If necessary, cover with parchment paper to prevent excessive darkening.