Walnut Bread
- 400 g lukewarm water
- 5 g fresh yeast
- 50 g oatmeal
- 225 g flour
- 165 g pizza flour
- 1 tablespoon of sea salt
- 75 g walnuts, roughly chopped
Method
Activate the yeast: Crumble the fresh yeast into lukewarm water in a large mixing bowl. Stir until the yeast is fully dissolved.
Combine ingredients: Add the oatmeal, flour, and salt to the bowl with the yeast mixture. Mix until a dough begins to form.
Incorporate the walnuts: Gently fold the chopped walnuts into the dough. The dough should have a runny and sticky consistency.
Prepare the mould: Grease or line a round mould (20-25 cm in diameter) with baking paper.
Transfer the dough: Pour the dough into the prepared mould. Cover with cling film.
Refrigerate: Place the mould in the refrigerator and let the dough rest for 12-48 hours.
Bake the bread: Preheat your oven to 220°C. Bake the bread at 220°C for 20 minutes. Then, reduce the temperature to 180°C and bake for an additional 30-35 minutes, or until the crust is golden brown.
Cool and serve: Remove the bread from the mould and let it cool on a wire rack before slicing. Enjoy!
