Turmeric Bread
Ingredients
-
180 flour
350g
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Rye flour
100g
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Dehydrated baker's yeast
1/2 pack
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Flower of Turmeric
2 tsp
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Warm water
270ml
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Coarse salt
15g
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Walnuts (or pine nuts)
50g
Heat water for 10 seconds in the microwave until it is lukewarm. Pour the water into a bowl and dissolve the salt. Roughly chop the walnuts into pieces. Mix the two flours, turmeric and baking powder in a bowl and pour in the warm water. Knead the dough for 10 minutes in a food processor or by hand until it becomes smooth and elastic. Add the walnut pieces to the dough and fold them in. Cover with a slightly damp cloth and leave to rise for 1? hours in a warm room.
After the first rise, take the dough and shape it into a ball. Place the ball of dough on a baking tray covered with baking paper. If you have a small round casserole dish, you can also use it: cover it with a damp cloth and leave it to rise for another 40 minutes in a warm room.
Preheat the oven to 220°C. Sprinkle your bread with flour using a sieve. Make slight incisions on the top of the dough with a knife. Bake in the oven with a ramekin of water to steam the bread for 35 minutes. Once baked, leave to cool.
Tip: To keep the dough in a warm, draft-free place, I turn my oven on to minimum before I start baking. I turn it off 10 minutes before the first rise.
