Tender Walnut Bread

Crumble fresh yeast into a bowl, add 300 ml lukewarm water and whisk until smooth.

Completely dissolve the salt and honey into the yeast mixture.

Add the flour (Type 405), very fine rolled oats and coarsely chopped walnuts, and knead everything into a dough.

Cover the dough and let it rise for 15 minutes.

In the meantime, preheat the oven to 180 °C fan (alternatively 200 °C top/bottom heat).

Knead the dough briefly again, shape it into a loaf and score the surface.

Let the loaf rise for another 10 minutes.

Bake the walnut bread in the preheated oven for 30–35 minutes.