Spelt Bread with Walnuts and Raisins

Crispy and fresh from the oven – that's how we like our bread best. This delicious homemade spelt bread with walnuts and raisins relies on long, slow fermentation with just a little yeast to develop gluten and flavour, rather than manual kneading. A 24-hour fermentation help develop a deeper, more complex, sourdough-like flavour and makes the bread more digestible. If you bake this bread in summer or your kitchen is very warm, or simply because you want to delay baking even longer, you can leave the dough rise in the refrigerator. I left mine in the refrigerator for the last 4 hours and the sticky dough was actually much easier to work with when it’s cold.


50 g Walnuts 50 g Raisins 250 g White spelt flour (#630) 250 g Wholemeal spelt flour ¼ tsp (about 1 g) Dry yeast 1 tsp Sea salt 380 ml Water at room temperature 2 tbsp Lemon juice 2 tbsp Olive oil 1 tbsp Molasses

Roughly chop the walnuts and place in a mixing bowl. Add the raisins, spelt flours, dry yeast and salt. Whisk everything together.
Whisk the water, lemon juice, olive oil and molasses together until the molasses has dissolved, then pour the liquid into the flour mixture. Mix everything well with a wood spoon. Cover the dough with cling film and leave to rise at room temperature for 24 hours. (I left mine on the kitchen counter for 20 hours, and 4 hours in the fridge)
Generously flour your work surface and turn out the dough. Dust your hands with more flour. Fold the dough inwards towards the centre using a dough scraper. Turn the dough over and shape into a ball. Place the dough seam-side down in a well-floured proving basket, cover and leave to rise for an hour. Place a Dutch oven or casserole dish with the lid on in the lower half of the oven. Preheat the oven to 240C/460F.
Remove the roasting pan, flour the bottom of the pan well, turn the dough upside down from the proving basket into the hot roasting pan. Put the lid on. Bake for 25 minutes. Remove the lid and bake for a further 20-25 minutes until golden brown. Remove from the oven and take the bread out of the casserole dish and leave to cool completely on a wire rack before slicing.

19 comments:

J.P. Alexander 20/3/26 00:12: Gracias por la receta. Te mando un beso.
Brian's Home Blog 20/3/26 00:56: Yes, fresh from the oven is best, yum!
roentare 20/3/26 01:33: That is looking so delicious
Anonymous 20/3/26 01:43: Looks so good -Christine cmlk79.blogspot.com
Anonymous 20/3/26 04:38: I love the cracks on top of the bread. Makes it look so rustic.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 20/3/26 06:53: Yummy, it looks good and reads great, Angie.
DeniseinVA 20/3/26 09:16: It looks incredible Angie!
Laura. M 20/3/26 09:37: Rico rico ese pan.
Buen fin de semana.
Un abrazo.
Ananka 20/3/26 10:48: Looks great Angie :-D
eileeninmd 20/3/26 10:49: Looks delicious, I would like a slice now with my coffee.
Take care, have a great day and a happy weekend.
David M. Gascoigne, 20/3/26 11:56: It looks so rustic and delicious.
ellie 20/3/26 12:23: Looks delicious!
Lola Martínez 20/3/26 13:01: Solo puedo decir que es precioso de aspecto y debe saber riquísimo.
My name is Erika. 20/3/26 13:44: Spelt is such a great tasting flour I can see why you use it so often. This bread looks absolutely amazing, and I bet it's delicious too.
Tom 20/3/26 13:45: ...WOW!!!
DEZMOND 20/3/26 15:15: Sounds lovely und healthy as well, we are not used to eating sweet breads here so it is an interesting novelty for me to see it often in other countries' cuisines.
Federica Simoni 20/3/26 16:36: che spettacolo!
Pattie Tierney 20/3/26 16:41: It looks beautiful, and I do love raisins. I have never made bread with spelt before. I’ll have to look into that.
MELODY JACOB 20/3/26 18:43: It is actually so smart to put the dough in the fridge for those last few hours to make it less sticky to handle. Working with spelt can be tricky sometimes, but your trick makes it seem so much easier. I can only imagine how amazing your kitchen smelled while that Dutch oven was doing its thing.