Ingredients

300 g of type 0 flour
200 g of wholemeal flour
½ cube of fresh brewer’s yeast (12.5 g)
1 tablespoon of fluid honey (acacia type)
2 rennet apples
40 g of walnut kernels
300 g of water at room temperature
9 g semolina flour salt to sprinkle

Procedure

In a small bowl, start dissolving the brewer’s yeast with a little warm water, add a spoonful of honey and transfer everything to a larger bowl where you are going to add the two flours and salt as the last. Mix and leave to rest for about 10 minutes. Meanwhile, prepare the apples and walnuts, the latter cut into small pieces while the apples into small cubes. Flour the work surface and turn the dough over, start kneading until it becomes elastic and then add the walnuts and apple pieces. When everything is well blended, form a ball and let it rest in the oven with only the light on. Remember to cover the bowl with plastic wrap. Once the dough has doubled, place it again on the work surface and deflate it with your fingertips. Fold the flaps inwards, now turn it upside down and turn it gently until you get a loaf. Take a baking tray with parchment paper, place the loaf in the center, sprinkle with semolina, cover it with a clean cloth and let it rise again for about 1 hour. Score the surface forming a cross, bake it for 15 minutes at 250 °, continue for another 15 minutes at 200 ° and finish cooking at 170 ° for the last 15 minutes. When it is golden brown it means that it is ready to be taken out of the oven.

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