... some really nice bread - homemade?
Here is a yummy recipe of a Cider-Walnut-Bread for you.
For a 750g loaf you will need:
250g white spelt flour
250g dark rye flour
350ml good quality cider
20g fresh yeast
100g sourdough starter (rye or spelt preferrably)
1 tsp sea salt
1/2 tsp ground coriander
1/2 tsp nigella seeds
1 tbsp malted barley
150g roughly chopped walnuts
How to make the bread:
Dissolve the yeast in the lukewarm cider.
Mix the dry ingredients together, but leave the nuts out for the time being.
Pour the yeasty liquid over the flour mixture and knead well (either by hand or with a handy kitchen machine) till the dough is smooth, but slightly wet dough. Carefully fold in the walnuts.
Leave to rest at room temperature, covered, for about an hour until it has doubled in Size.
Knead through again,thoroughly with additional flour, fold and stretch the dough so it becomes supple, If you have leave it to rest in a proving basket that is well floured, in a warm place for at least 30 minutes. 45 are better.
Pre-heat the oven to 250 degrees.
Put your bread onto a floured baking sheet and bake for 15 mins at the high temperature before lowering it to 180 degrees where it will be baked for another 50 minutes. Ideally put a bowl with hot water into the oven with the bread so that the steam can help you achieve a crunchy crust.
The bread is finished when it sounds hollow when you knock it on the bottom. Leave to cool on a wire rack.
We found this is a perfect all-rounder that goes well with sweet and savoury toppings. So, go on, take a bite!