Originally posted on mookielovesbread:
I wanted to make a fairly uncomplicated bread with a good portion of spelt flour and while I was at it I decided to add some walnuts since I love nuts and my new apprentice Max is quite the nut as well.
My wife picked up some chocolate infused olive oil on close-out at William Sonoma so I figured that along with some chocolate vinegar would be a good compliment to the mix of nutty flours along with the walnuts. I’m not sure you really end up tasting too much chocolate flavor but it did add some nice chocolate undertones to the final bread.
I let the flours autolyse with the water overnight for around 12 hours before mixing in the other ingredients and let it bulk ferment for another 12 plus hours before baking it off.
The final bread was a nice nutty, chewy bread perfect for some…
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