The spelt and walnuts pair very well too. As always I love the taste of spelt, especially the spelt berries taste really sweet after soaking in warm water overnight. A high amount of spelt in bread doesn’t create grassy and bitter tone like whole wheat. This grain should be more pronounced in making whole grain breads.
I baked the dough on the same day instead of refridgerating at 5C for 18hours for bulk fermentation as indicated in the recipe to fit my schedule. I also made it a big loaf instead of small ones, and baked it at 235C at the beginning and then lowered to 210C after the dough gained color. The bread was taken out at 45mins. The thick crunchy crust goes perfect with the nutty flavor of the walnuts and spelt.
I really love spelt bread! What about making a 100% sourdough spelt with walnuts for next time? Stay tuned!