Spelled bread with raisins and nuts

5 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Harina de espelta 1.25 kg
Water 1.6 l
Fresh yeast 50.0 g
Table salt 50.0 g
Nuez pelada trozos 0.5 kg
Elaboration
  • Put the flour and the spelt flour in a bowl.
  • Crumble the yeast.
  • Add most of the water and salt. Save the rest of the water in case the dough needs more. Add if necessary.
  • Knead for 10 minutes.
  • Add the chopped nuts and the raisins (previously soaked).
  • Continue kneading for some more minutes until the nuts and the raisins are incorporated into the dough.
  • Make a ball shape and leave to stand for 2 hours.
  • After 2 hours, knead by hand for 1 minute.
  • Make a ball shape.
  • Sprinkle flour in a banneton basket and place the dough in the basket. 
  • To ferment, leave to stand for about 2 hours or until the volume is bigger.
  • Preheat the oven to 250 ºC.
  • Spray water with a vaporiser and place the bread in the oven.
  • Lower the temperature of the oven to 220 ºC and bake for 25 to 30 more minutes.
  • When finished baking, place the bread on an oven grid so it cools faster.

Observations

  • The reference of each ration will the number of breads obtained.
  • Each unit should have 1 kg of dough.

 

Nutritional information (1 portion)
Fiber 33.7 g
Saturates 0.92 g
Monounsaturated fatty acids 5.34 g
Polyunsaturated fatty acids 2.28 g
Cholesterol 0.0 mg
Calcium 125.55 mg
Iron 15.72 mg
Zinc 2.31 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 212.48 ug
Salt (Sodium) 3936.07 mg
Sugars 53.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.