Bread with wholemeal spelt flour, walnuts and coconut

In a bowl add the flour, coconut, salt, nuts (in small pieces), yeast and water. Once the ingredients are introduced, stir with your hands or the utensil that is most useful (I use a large spoon at first so that my hands are not so sticky, and when it is taking shape I start to knead with my hands).

Once we have a consistent dough (not with a chewy texture but not hard as a rock), we reserve for at least 2 hours (keep in mind that since it is not a "normal flour", the dough will not rise as much when the washing is added, but it is normal, relax), covering the container with a damp cloth.

When we see that the dough is ready to cook (see previous step for the time), preheat the oven to 180 Cº. I give the dough a round shape, but everyone can give it the shape they like, and I also make some stripes to give it the traditional shape of bread. We put it in the oven and let it bake for about 25-30 minutes on top and bottom (depending on the oven it may take more or less time).

Once done, remove from the oven, let it cool down a bit to cut the slices and enjoy!