Quick bread with nuts

Ingredients

• 500 g all-purpose flour (wheat or spelt)
• 350–400 ml lukewarm water
• 10 g active dry yeast
• 1.5 tsp salt
• 1 generous handful of nuts

Instructions

1. Mixing the Dough

   In a bowl, combine flour, salt, yeast, and nuts. Add lukewarm water and mix with a wooden spoon until combined. The dough will be sticky and shaggy—this is exactly what you want. Cover and let rise in a warm spot for 5–6 hours or overnight in the fridge.

2. Preheating the Oven

   Once the dough is bubbly and doubled in size, preheat the oven to 250°C . Place your baking sheet inside to get it piping hot. Position a deep tray at the bottom of the oven to be filled with water later.

3. Shaping

   Gently turn the dough out onto heavily floured parchment paper. Lightly fold the edges toward the center to form a loaf. Do not press down; preserve the air pockets created during fermentation.

4. Baking

   Slide the parchment with the loaf onto the hot baking sheet. Pour a cup of water into the bottom tray. Bake for 15 minutes at 250°C . Remove the water tray and continue baking for 20–25 minutes at 220°C .