Walnut Bread, Le Creuset Dutch Oven

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Made by Alessandro Cipriano


For the dough

  • 400 g spelt flour
  • 400 g white flour
  • 12 g salt
  • 30 g yeast
  • 1 tbsp honey
  • 5 dl water lukewarm
  • 180 g walnuts
How to do it!
Mix the two types of flour and the salt in a bowl. Make a well in the centre. Crumble the yeast and mix with the honey and ½ of the lukewarm water. Pour this mixture into the well. Mix it with some flour from the edge to a dough and dust it with flour. Let the pre-dough rise in a warm place for 45 minutes.

In the meantime, roughly chop the nuts.

After 45 minutes rising time pour the remaining water to the pre-dough and knead everything for 5 minutes to a smooth dough. After about 3 minutes add the nuts. Cover the bowl with a damp cloth and leave the dough to rise in a warm place to double its volume.

Form the dough into a round loaf. Cover the bottom of the pan with baking parchment cover it and place the pan on the lower half of the cold oven. Preheat the oven to 230 °C. Put the dough into the pan, cut the surface into a diamond shape, cover and bake for about 30 minutes, remove the lid and bake for about 15 minutes at 180 °C. Transfer to a cooling rack.

Ready to serve, enjoy!

Walnut Bread, Le Creuset Duch Oven