Sweet Spelt Bread with Honey and Walnuts

Start by preparing the starter, which means 'activating' the yeast. In a small bowl or cup, place the crumbled fresh yeast. From the total amount of water (300 ml), pour out about 100 ml, ensuring it is pleasantly warm (not hot!). Pour it over the yeast. Add one tablespoon of honey from the measured amount and one tablespoon of spelt flour. Mix everything thoroughly with a small whisk or fork until the yeast is completely dissolved and a smooth, liquid mixture forms. Cover the bowl with a clean cloth and set it in a warm, draft-free place (e.g., near a radiator or in a slightly warmed oven) for about 10-15 minutes. The ready starter should significantly increase in volume and be covered with a thick foam - this is a sign that the yeast is active and ready to work.

In a large bowl, sift the spelt flour. Sifting will aerate the flour, making the bread fluffier. Add salt and mix it with the flour using a spoon. Then, create a deep well in the center of the flour, resembling a volcano crater.

Pour the risen yeast starter into the well in the flour. Add the remaining warm water, the rest of the honey, and the rapeseed oil. All liquid ingredients should be in the center of the bowl.

Using a wooden spoon or spatula, start mixing the ingredients, gradually scooping the flour from the edges to the center, until all the ingredients are combined into a uniform, sticky mass. When mixing with the spoon becomes difficult, switch to kneading by hand or use a mixer.

Transfer the dough to a lightly floured surface and start kneading. Knead the dough vigorously for about 8-10 minutes. The technique involves pushing the dough away from you with the heel of your hand, folding it in half, and turning it 90 degrees. Repeat this motion rhythmically. After this time, the dough should become smooth, elastic, and less sticky. Well-kneaded dough should spring back to its shape when pressed with a finger.

Flatten the ball of dough on the countertop into a rectangle. Evenly sprinkle chopped walnuts on it. If using, add dried cranberries now as well. Fold the dough like a letter and gently knead for another 1-2 minutes, just until the additions are evenly distributed throughout the mixture. Shape the dough into a smooth ball.

Grease the inside of the bowl where you kneaded the dough with a little oil. Place the ball of dough in it, turning it so that it is coated with a thin layer of fat all over. Cover the bowl with plastic wrap or a damp cloth and set it aside to rise in a warm place for about 60-90 minutes. The dough is ready when it has doubled in size.

Remove the risen dough onto the countertop and gently punch it with your fist to deflate it. Briefly knead to remove air bubbles. Shape the dough into a round loaf or an elongated loaf, folding the edges inward to create tension on the surface. The smooth side should be on top.

Transfer the shaped loaf to a baking tray lined with parchment paper. Cover it loosely with a clean cloth and set aside for the second rise for about 30-40 minutes. During this time, the bread should noticeably puff up.

At the end of the second rising, preheat the oven to 200°C (fan) or 220°C (top-bottom). Place a heatproof dish or an old baking tray at the bottom of the oven and pour a cup of boiling water into it. The steam will create a humid environment in the oven, which will give the bread a crispy crust.

In a small bowl, beat the egg with a fork. When the bread has risen, gently brush the entire top with the beaten egg using a kitchen brush. If using, sprinkle the bread with sunflower seeds. Finally, with a very sharp knife or razor blade, make 2-3 quick diagonal slashes on the top of the loaf, about 1 cm deep.

Carefully place the baking tray with the bread into the preheated oven. Bake for the first 10 minutes at 200°C. After that, reduce the temperature to 180°C and bake for another 25-30 minutes. The bread is ready when it has a deep golden-brown color and sounds hollow when tapped on the bottom.

Remove the baked bread from the oven immediately and transfer it to a metal cooling rack. Leave it there to cool completely, which will take at least 1-2 hours. Do not slice the bread while it is hot, as its crumb needs to 'set'.