Whole bread with nuts

Components

• 2 cups (measured with a tea cup) of wheat flour
• 1 1/2 cups of whole wheat flour
• 1 cup (tea) of roughly chopped nuts
• 2 teaspoons of instant active dry yeast
• Half a tablespoon of honey
• 1 1/2 cups of tea water
• 2 tablespoons of sodium chloride
• whole wheat flour for dusting
• water to mist bread
• frost during roasting

Ready state

1. In a big bowl, combine the flour, salt, and yeast. Create a well in the middle, add the honey, and slowly pour in the water while stirring thoroughly with a spatula. Allow the flour to absorb the water for 10 minutes prior to soaking.

1. Begin by soaking the dough in the bowl to help blend the ingredients more effectively, then move it to the countertop and work it for about 10 minutes—folding, kneading, stretching, and kneading again until the dough becomes smooth, soft, and slightly moist. Alternatively, you can place the dough in a mixer with a hook attachment and mix it on low speed if you prefer.
2. Shape the dough into a ball, return it to the bowl, and cover with a kitchen towel. Let it rest at room temperature for approximately 1 hour, or until it doubles in size. In the meantime, prepare an oval pillow by lining it with a clean kitchen towel and dusting it with whole flour—this will help maintain the bread's shape during the second fermentation if you choose to use a banneton.
3. After the dough has risen, place it on the work surface and gently press it down with your hands to flatten it. Incorporate the nuts into the dough by kneading again, ensuring they are evenly spread throughout.
4. To shape the bread: softly press the dough into a rectangle. Fold the longer edge of the dough toward the center, then do the same with the opposite side; gently press and firmly seal the seams using your fingertips. Fold approximately 2 cm from the edges toward the center and secure the seams tightly.
5. Place the shaped bread onto the lined (or baneton) basket, seam side up. Cover it with a dish towel and allow it to rest for an additional 40 minutes.
6. In the meantime, set the oven to 220 °C (high heat) so it will be at the correct temperature when the bread has risen. Put a baking tray on the lower grill of the oven to warm up.
7. After 40 minutes, dust a baking sheet with whole flour. Place the bread on the sheet, seam side down, and use the tip of a sharp knife (or stiletto) to make a lengthwise cut along the surface of the dough.
8. Place the bread in the oven and mist the surface with water. Quickly put ice cubes on the lower rack and shut the oven door – the steam produced by the melting ice will help form a crispy crust on the bread. Bake for approximately 30 minutes until the bread rises and develops a golden, crunchy exterior.
9. Take the baking sheet out of the oven and gently move the bread onto a cooling rack. Allow it to cool fully before cutting.

NOTE: Alternatively, you can shape the bread into a round form if you like.

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Whole nut bread can be kept for up to five days when stored in a tightly sealed plastic bag. It can also be frozen in slices and will remain good for up to three months in the freezer.