Spelled bread with nuts and raisins

3 h 30 min
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 0.75 kg
Water 0.875 l
Fresh yeast 0.008 g
Shelled walnut 0.175 kg
Corinto raisins 175.0 g
Table salt 25.0 g
Elaboration
  • Preheat the oven to 200 ºC.
  • In a bowl mix all the ingredients except for the raisins and the nuts.
  • Knead with a whisk or by hand until the dough is smooth and elastic.
  • Make a ball, place it in a bowl, cover and allow to ferment for 2 hours.
  • Once fermented, knead to get rid of the gas.
  • Add chopped nuts and soaked raisins.
  • Make balls of about 420 g.
  • Allow to ferment again, for approximately 20 minutes.
  • Make a cut with a blade so the dough opens in the oven.
  • Bake (with steam at the beginning) at 200 ºC for about 30 minutes.
Nutritional information (1 portion)
Fiber 19.5 g
Saturates 2.71 g
Monounsaturated fatty acids 6.35 g
Polyunsaturated fatty acids 15.19 g
Cholesterol 0.0 mg
Calcium 87.4 mg
Iron 8.86 mg
Zinc 1.54 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 45.12 ug
Salt (Sodium) 1966.25 mg
Sugars 23.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.