Sweet Spelt Bread with Honey and Walnuts

Start by 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. Warm it slightly so that it is warm but not hot (the ideal temperature is 37°C, like body temperature). Pour the warm water over the yeast, add one teaspoon of honey from the measured amount, and mix thoroughly with a fork until the yeast is completely dissolved. Set the bowl in a warm place for about 10-15 minutes. After this time, a thick, beige foam, called a 'cap', should appear on the surface. 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. We add salt now to prevent it from coming into direct contact with the yeast, which could weaken its action. Make a well in the center of the flour, resembling a volcano crater.

Pour the prepared, frothy yeast starter into the well in the flour. Add the rest of the warm water, the remaining honey, and the rapeseed oil. Start mixing the ingredients, initially using a wooden spoon or spatula, scooping the flour from the edges to the center, until all the ingredients roughly combine and a sticky, irregular ball of dough forms.

Transfer the dough to a lightly floured surface or pastry board. Now it's time to knead. Knead the dough vigorously for about 10-12 minutes. Use the heel of your hand to push the dough away from you, then fold it in half and turn it 90 degrees, repeating the process. The dough is ready when it becomes smooth, elastic, and stops sticking to your hands. When pressed with a finger, it should slowly return to its shape. If you are using a stand mixer, knead the dough with the hook for about 7-8 minutes on medium speed.

When the dough is smooth and elastic, flatten it slightly on the countertop. Evenly sprinkle chopped walnuts over its surface. Fold the dough in half and gently knead, just until the nuts are evenly distributed throughout the mixture. Try not to knead for too long to avoid damaging the structure of the dough.

Form a smooth ball from the dough, tucking the edges underneath. Wash the bowl in which you mixed the ingredients, dry it, and grease it with a thin layer of oil. Place the ball of dough in it and turn it once so that the entire surface is coated with fat. Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free place for about 60-90 minutes. The dough should double in size.

Take the risen dough out onto the countertop and gently punch it down with your fist to release the gas. Flatten it with your hands into a rectangle about 2 cm thick. Then roll the dough tightly, starting from the shorter side, like a roulade. While rolling, press the dough to eliminate air bubbles. Finally, seal the end and sides well by tucking them under the loaf. This will create tension on the surface of the dough, which will help it rise nicely in the oven.

Transfer the shaped loaf to the prepared loaf pan, seam side down. Cover the pan with a cloth and set aside for the second rise for about 30-40 minutes. The bread should rise and fill the pan, reaching its edges.

20 minutes before the end of the rising time, start preheating the oven to 200°C (fan) or 220°C (top-bottom). Place a heatproof dish or tray on the lowest rack of the oven and pour a cup of boiling water into it. The steam generated at the beginning of baking will give the bread a crispy crust and help it rise better.

When the bread has risen, just before placing it in the oven, you can decorate it. In a small bowl, beat an egg with a tablespoon of water. Using a kitchen brush, gently brush the top of the loaf. Then, if you like, sprinkle it with oats. Finally, using a very sharp knife or razor blade, make a longitudinal cut on the top about 1 cm deep. This will help control the bread's cracking during baking.

Place the loaf pan in the preheated oven on the middle rack. Bake for 10 minutes at 200°C (fan) / 220°C (top and bottom). After this time, reduce the temperature to 180°C (fan) / 200°C (top and bottom) and bake for another 30-35 minutes. The bread is ready when it has a deep golden-brown color and sounds hollow when tapped on the bottom.

Immediately remove the baked bread from the pan and transfer it to a metal cooling rack. This is a very important step, as leaving it in the hot pan will cause the bottom crust to steam and become soggy. Leave the bread on the rack to cool completely, which will take at least 1-2 hours. Slicing hot bread can ruin its structure.