Some weeks ago a reader asked me if I had an idea for a spelt variant of the Buttermilk loaf from the beginners course. Of course I had an idea and so I send her a recipe draft. The flour used for this bread had a higher ash content – just as she asked for. A soaker made from flour and buttermilk prevents the bread from getting to dry.
It took a while until I bake the bread by myself. A inflammation of my wrist kept me from hand kneading dough for a while. But since my wrist is fine again, I finally managed to knead it by hand without pain. As I like the combination of spelt and walnuts, I decided to some, too. And I slightly increased the water amount in comparison to the recipe draft. The bread has a moist and fluffy crumb with a slight darker colour due to the higher ash content of the flour and due to the walnuts.
It is a mild tasting bread which pairs well with goat cheese or honey and as it made with a straight dough it is a good alternative for moments when you need a fresh loaf in a considerable short time.
Spelt Buttermilk Loaf with walnuts
yields 1 Bread
- 225g Buttermilk
- 100g Spelt flour Type 1050
- 300g Spelt flour Type 1050
- 100g Rye flour Type 1150
- 190g Water
- 10g Butter
- 10g Honey
- 10g fresh yeast
- 10g Salt
- 100g Walnuts
Knead all ingredients except the walnuts for the dough for 10 min by hand. The dough should be now soft and a little bit sticky. Now knead in the walnuts.
Let the dough rise over night in the fridge (or for 1 hour at room temperature).
The next morning place the dough on a lightly floured counter. Flatten the dough a little bit and start to fold the dough in the middle. Repeat until a springy ball has formed. Place it seam side up in a proofing basket or in a bowl lined with a well floured kitchen towel.
Proof for 1.5 hours.
In the meantime heat the oven together with a baking tray and a metal vessel for creating steam to 250°C.
Transfer the bread directly on the hot baking tray. Throw a handful of ice cubes into the hot metal vessel of the oven and bake for 10 min on 250°C. Then turn the temperature on 200°C and bake for another 30 min. 10 min before the end of baking, open the door shortly to release the steam.