Walnut French-style Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 126 cal. | (6 %) | ||
| Protein | 4.37 g | (4 %) | ||
| Fat | 5.81 g | (5 %) | ||
| Carbohydrates | 16.04 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.82 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.51 mg | (4 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 24.37 μg | (8 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 10.01 mg | (0 %) | ||
| Calcium | 37.99 mg | (4 %) | ||
| Magnesium | 0.57 mg | (0 %) | ||
| Iron | 0.78 mg | (5 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 450 grams Spelt flour
- 25 grams fresh Yeast
- 100 grams Whole Wheat Sourdough Starter
- 1 Tbsp salt
- 150 grams chopped Walnut
- 2 Tbsps olive oil
- Pastry flour (to work)
Preparation steps
Put the flour in a bowl and make a well in the middle. Crumble in the yeast and mix with 4 tablespoons of lukewarm water. Cover and leave for about 15 minutes. Add the leaven, salt and about 275 of lukewarm water. Knead well into a smooth dough. Cover and leave again for about 45 minutes. Knead the dough well on a floured surface, incorporate the chopped walnuts and the oil, divide into two portions and shape each into two baguettes. Place on a baking sheet lined with parchment paper. Cut diamond shapes and brush with lukewarm water. Cover and leave for a further 15 minutes.
Preheat oven to 180°C (350°F). Place a refractory bowl of water in the oven.
Bake the bread in the oven for about 35 minutes until golden brown. Remove and let cool on a wire rack.
