Walnut-Cranberry Bread

Ingredients

• 0.5 cube fresh yeast
• 4 tbsp walnut kernels from Lihn (60 g; available at Reformhaus®)
• 160 g Reformhaus® (Oat Wonder)
• 350 g organic spelt whole‑grain flour from Donath (available at Reformhaus®)
• 50 g Reformhaus® (sunflower seeds)
• 60 g Reformhaus® (flaxseed)
• 20 g wheat germ from Dr. Grandel (available at Reformhaus®)
• 2 tsp salt (10 g; available at Reformhaus®)
• 2 tbsp natural cloudy organic apple cider vinegar from Hensel (available at Reformhaus®)
• 4 tbsp Reformhaus® cranberries (60 g)

Instructions

1. 1.

   Crush the yeast and mix it in a large bowl with 500 ml room‑warm water, dissolving it. Then add whole‑grain flour and 150 g Oat Wonder to the yeast mixture and combine into dough.

2. 2.

   Coarsely chop walnut kernels. Add 50 g flaxseed, chopped walnuts and remaining ingredients to the dough and knead. Set aside and cover with a kitchen towel for 20 minutes.

3. 3.

   Line a 30 cm loaf pan with parchment paper and place the dough inside. Cover the walnut‑cranberry bread again and let it rest for about 30 minutes while preheating the oven to 230 °C (top/bottom heat).

4. 4.

   Brush the dough with a little water and sprinkle with remaining Oat Wonder and flaxseed. Place the pan on the lowest rack in the preheated oven. After 25 minutes open the oven for 10 seconds to vent moisture, lower the temperature to 200 °C, and bake the walnut‑cranberry bread for another 20–25 minutes until done.