Nut Breads
Ingredients
- Ingredients
- 200 grams Spelt flour (type 1050)
- 30 grams Buckwheat flour
- 30 grams Soy flour
- ½ tsp salt
- ½ tsp ground cilantro
- 1 generous pinch grated Nutmeg
- 1 cube Yeast (42 grams)
- 150 milliliters lukewarm water
- 1 tsp honey
- 2 Tbsps olive oil
- 50 grams coarsely ground Walnut
- 50 grams coarsely ground Hazelnuts
- 2 Tbsps chopped Pumpkin seed
- 1 carrot
- 1 small Zucchini
- 1 Tbsp Fresh herbs (finely chopped)
- 1 shallot
- 1 Tbsp vegetable oil
- 3 Tbsps Oats
- Spelt flour (for dusting)
Preparation steps
Peel carrots and grate finely. Rinse the zucchini and also grate finely. Peel the shallot and chop finely. Fry everything together in a pan in 1 tablespoon oil and stir in the oats. Stir in herbs and set side.
Mix the flours together in a bowl. Add salt, coriander and nutmeg. Stir yeast in lukewarm water to dissolve, add with honey, olive oil and vegetable mixture to the flour mixture and knead thoroughly. Cover the dough and let rise until the volume has doubled about 1 hour. Preheat oven to 200°C (approximately 400°F). Lightly toast the nuts and pumpkin seeds in a dry frying pan, set aside and let cool slightly. Blend nut mixture with the dough. Place the dough on a floured surface and divide into 6-8 pieces. Put into small greased, floured loaf pans. Let rise again, then brush the surface with water. Place an oven-proof cup of hot water in the oven. Place the loaf pans on a baking sheet and sprinkle with a little spelt flour. Bake in preheated oven on middle rack at 200°C (fan oven 180°C) (approximately 400°F/convection 350°F) for about 30 minutes. Let breads cool on a wire rack.
