Khorasan bread with walnuts
500 g of Molino Rossetto Kamut bread mix
290 g of warm water
1 tablespoon of delicate flavour honey
100 g of walnut kernels
1 case of brewer’s yeast
Pour in a bowl the Molino Rossetto Kamut bread mix and make a well in the centre of it. Add the brewer’s yeast previously melt in part of warm water and honey. Begin to knead. Make a pat and make a cross on the surface, let it rise for an hour in a protect place.
Take the dough, add the walnut kernels and let it rise for an hour and half. Put it in an oiled plum cake mould.
Preheat the oven to 200°C and cook the bread for 35-40 minutes.