(Original Recipe in German here)
400g spelt flour
400g flour mixture of wheat and rye (German recipe suggests „Bauernmehl“)
1 tablespoon honey
5dl water, luke-warm
In a bowl, mix flour and salt. Press the flour down in the middle so that you have a hollow.
Crumble the yeast with your fingers and mix with the honey and about half of the luke-warm water. Pour this mixture into the hollow. Mix this with some of the flour from the edge so that you have a yeast sponge in the middle. Then dust this with some flour. Set aside at a warm place for about 45 minutes. In the meantime, coarsly chop the nuts.
After 45 minutes, add the rest of the water to the dough and mix everything with a wooden spoon. Then, on a surface dusted with flour, knead with your hands until you have a smooth dough – for about 3 minutes. Then, add the nuts and knead again for about 3 minutes. Put your dough into a large bowl and cover with a wet towel. Let rise until the dough’s size has doubled.
Take the dough out of the bowl and form a loaf. Place onto a baking tray lined with parchment paper. Cover with a wet towel and let rise again for about half an hour.
Preheat the oven to 230°C. With a knife, cut in the dough crosswise so that you have a grid-pattern. Bake in the oven for about 30 minutes. Then, reduce the temperature to 180°C and bake for another 30 minutes. Brush the bread with water for a bout 4 times while baking so that it will get a crunchy crust.