Today is the perfect day to start making bread at home! Miriam, author of The Winter Guest, brings us a delicious recipe for wholemeal spelled bread and walnuts , A very suitable recipe to start making bread at home. Hands down!

There is nothing more comforting to do at home when the cold weather approaches than a good sliced ​​bread . And to top it off , this recipe not only includes chunks of nuts to brighten up our breakfasts, but we use spelled flour, a cereal similar to common wheat with an excellent flavor.

This bread is actually only 50% spelt , also integral for being healthy, because spelled gluten is weak and we help it with strong flour. Pre-ferments work very well with this flour, which is why we will use a poolish , a leaven made with an equal amount of flour and water, plus a pinch of yeast.

To make this bread we use an excellent Emile Henry ceramic oven , which collects and transmits heat wonderfully and also, by having a lid, keeps the bread's own moisture and helps it grow as much as possible.

Emile Henry rectangular ceramic oven and Triana recycled glass plates

Ingredients (for ¾ kg of bread approx.)

  • 215g of whole spelled flour
  • 215g of white strength flour
  • 285g of water
  • 9g of salt
  • 10g of honey
  • 1 pinch of dehydrated baker's yeast
  • 50g of chopped or whole walnuts


  1. Prepare the preferment the night before with 80g of water, 80g of strong flour and a pinch of yeast. Mix, cover and let ferment until the next day at room temperature.
  2. We then add the rest of the ingredients from the list that we have left. We knead by hand or with a robot kneader , with short kneading times of 1-2 minutes and intermediate rest times of 10-15 minutes.
  3. When the dough is fine and elastic (more or less, since whole wheat doughs are never as thin as white doughs) we make a ball and put it in a greased container . Cover and let the volume double.
  4. Once fermented, we transfer it to the counter and crush it well with our hands to remove the gas. Divide into two portions of equal size, stretch them in the shape of a square and put the walnuts on top of one of them. We place the second portion on top, like making a sandwich, and knead lightly to distribute the nuts.
  5. We stretch the dough in the shape of a rectangle and roll it up.
  6. Thoroughly grease and flour the bread oven and place the roll of dough, seam side down. Place the lid on the oven and let rise again, until almost doubled in volume.
  7. We put the ceramic oven with the lid in our oven and cook the bread at 230º for 15 minutes, without air, only with heat above and below; It is not necessary to put any tray with water or steam since the oven with a lid keeps the moisture that the bread itself gives off inside.
  8. Then we lower the temperature to 180º and continue cooking for another 20 minutes, until the bread is golden.
  9. Remove the bread, unmold it carefully so as not to burn ourselves and let it cool completely on a wire rack .

Emile Henry rectangular ceramic oven and Bra Bella coffee maker

And we already have a magnificent bread for breakfast with a lot of flavor and that fiber that we are told is so necessary. To enjoy things well done.


Maria Antònia said:

Es necesario precalentar el horno antes de introduir la masa ? -— Al Introduir el molde de ceràmica emile Henry en el horno ya precalentado no corremos el riesgo de que se abra el molde?

José said:

Aunque ya lo pregunta Raquel, en las recetas de panadería hay que cumplir los pesos de los ingredientes. Lo del pellizco de levadura…mmmmm. ¿Cuánto es?
Alguien dijo una vez la definición de PELÍN…Es la distancia que recorre una PIZCA en un PERIQUETE.

María Ángeles said:

Hola hace unos días compré el horno XL de Emily Henry y quería hacer este pan y mi pregunta es si hay que precalentar el horno. Gracias

Inma González said:

He hecho la receta y nos ha encantado! Lo hice otra vez y le añadí, además de las nueces, pipas de calabaza y también muy bueno.

Raquel Galin said:

Un pellizco de levadura cuantos gramos son?

Nina said:

¿Se podría hacer este pan en un molde de metal sin tapa? Gracias!

María said:

Lo he hecho y de lo bueno que está ha sido visto y no visto, ya estoy preparando otro!!

Gracias por la receta, esta pasa a la sección de panes habituales :)

Mati said:

¡Sois la caña, lo pruebo este fin de semana sin falta! Una vez hice un bizcocho de espelta, pero no me creció casi y se quedó compacto (o “relleno”, como dice una amiga mía, jejeje)

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