Ingredients for 1 bread
for the starter dough:
- 15g yeast
- 150ml lukewarm water
- 175g Heimatsmühle Type 1050 Spelt Flour
for the main dough:
- 50g coarsely chopped hazelnuts
- 300ml water
- 1-2tsp. salt
- 1 tbsp. oil
- ca.325g Heimatsmühle Wholegrain Emmer Flour
Mix all the ingredients for the starter dough together and leave covered in a warm place for at least 12 hours.
After the resting time, mix the starter dough with all the remaining ingredients. Use only half of the flour at first and gradually mix in the other half. Knead everything into a smooth dough. The dough is very soft.
Cover the dough with a kitchen towel and let it rise in a warm place for another hour. The dough must have visibly increased in size.
Then put the dough either in a large loaf pan (with a volume of approx. 1½ - 2 liters) or on a baking tray lined with baking paper. Tip: tie the baking paper together at the top so that the dough stays in shape better.
Bake the bread on the lowest shelf at 200 °C for 50 minutes. Then let the bread cool on a rack.