Walnut Roll
Walnut roll is a recipe with fresh ingredients from the rolls category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 cube yeast (42 g)
- 2 tbsp salt
- 1 packet liquid sourdough starter (150 g)
- 700 g spelt whole‑grain flour
- 200 g walnut kernels
- flour for dusting
- 2 tbsp Vegetable oil
Instructions
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1.
Dissolve the yeast in 4–5 tbsp lukewarm water. Add the salt, sourdough starter and flour to a large bowl and knead with about 400 ml lukewarm water. Use a stand mixer’s dough hook until the dough releases from the bowl walls. Shape into a ball, cover with a damp kitchen towel and let rise in a warm place for about 1 hour.
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2.
Set aside 10–12 walnut halves; roughly chop the remaining walnuts. On a floured surface knead the dough again by hand, then fold in the walnuts and oil. Divide the dough into 10–12 equal pieces and shape into rolls. Place on parchment paper on a baking sheet (arrange as desired). Brush the tops with lukewarm water and place one walnut half on each roll. Cover with a damp towel and let rest in a warm spot for about 30 minutes.
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3.
Preheat the oven to 200 °C (Oven + fan). Put a heat‑proof dish of hot water into the oven. Bake the rolls for about 25 minutes, then lower the temperature to 180 °C and bake for another 10 minutes. Test with a tap; if needed, bake an additional 5 minutes. Cool on a wire rack.
