Spelt-Walnut Bread

A few larger pieces give the bread more bite later.

Don't pile the yeast and salt on top of each other; distribute them in the flour.

The buttermilk should be lukewarm so the yeast can work well.

Over-kneading after adding the nuts can make the dough become greasy more quickly.

The dough is ready when it has noticeably risen and slowly springs back to a gentle fingertip press.

Preheat in time so the bread gets enough oven spring immediately.

Score swiftly with a sharp knife or blade to prevent the dough from tearing.

If the crust becomes too dark, loosely cover with aluminum foil after about 35–40 minutes.

Only slice when it is lukewarm to completely cooled; this keeps the crumb nicely moist.