Sometimes you want a really rough and lovely bread with a crispy crust, filled with rich flavor. This bread is easy to make and is done in a mix of wholemeal Spelt and sifted spelt. As an added touch, I mixed in the walnuts which gives the bread that little extra. I’m so glad I discovered spelled, it’s really an amazing grain. I would recommend that you either make their own meals or buy eco-labeled to get as good quality flour as possible, which ultimately provides a better tasting bread.
You will need around 12-14st buns
25 g yeast
2 cups water, room temperature
1 tablespoon honey
1 tsp Himalayan salt
1/2 cup walnuts, lightly broken hugged
1.5 cups whole wheat flour of spelled
3-4 cups sifted spelt
To do this:
Mix the yeast in a bowl with half the water. Add salt, honey and walnuts and the remaining water. Mix in whole spelt flour and then the sifted spelt. Add a little at a time to see when the dough starts to become “full”. Let the rather loose dough rise until doubled in size about 1 hour depending on how hot it is in the room. Push gently down the dough from the bowl edges. Scoop up the dough with a spoon into bite-sized buns and place on a baking sheet. Bake at 435 °F for about 15-20 minutes. Let them become well baked to get that tasty crispy surface.