Spelt loaf

Spelt loaf

Total: 2 hr 25 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / 100 g: 325 kcal
, Fat: 10 g
, Carbohydrate: 45 g
, Protein: 10 g


100 g



Betty Bossi Koch-Center


500g spelt flour
½cube yeast (approx. 20 g), crumbled
1 ½tsp salt
½tsp sugar
2 ½dl lukewarm water, lukewarm
2tbsp olive oil
50g walnut kernels, roughly chopped
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How it's done


Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough, mixing in half the walnut kernels. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.


Shape the dough into a loaf approx. 30 cm long and coat with the remaining walnut kernels. Transfer the bread to a baking tray lined with baking paper and, using a knife, make around 5 incisions on both sides, approx. 2 cm deep.



Good to know
Serve with: Bündnerfleisch (air-dried meat), cheese, artichokes in oil.

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