Super seed and walnut loaf
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6 rates
Preparation : 10 min
Cooking : 35 min
Total time : 4 h 30 Rest : 3 h 45
Equipment
Sieve Baking paper Grignette (baker's blade)
4 people
1 tsp dried yeast
100 g of plain flour
150 g of multigrain floor
1 tsp of salt
50 g of nuts
Associated products
Tips
For a crispy crust and a soft crumb, place a tray filled with hot water at the bottom of the oven.
RECIPE STEPS
1
Add 150ml water and the yeast into the metal bowl and run the programme.
- 1 tsp dried yeast
Expert
02:00 / 3 / 37°C
2
Add the remaining ingredients, in the order which they are listed, and run the programme.
- 100 g of plain flour
- 1 tsp of salt
- 50 g of nuts
- 150 g of multigrain floor
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish. Cover with a damp cloth and leave to rest for 3 hours at room temperature and away from draughts.
5
Preheat your oven to 210°C.
Lightly knead the dough and form a ball.
6
Place the dough ball onto a baking tray covered with baking paper and sprinkle it with flour through a sieve. Make notches in the dough using a grignette (baker's blade) or, failing that, a very sharp kitchen knife.
7
Cover the dough with a dry cloth and leave to rise at room temperature and away from draughts.
8
Bake the bread for 25 minutes.
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