4 Serves
130 Mins
In a large mixing bowl, combine the all-purpose flour, water, salt, and yeast. Stir until a shaggy dough forms.
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Vitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
222 µg / 400 µgCalcium
89 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
239 mg / 4,700 mgSodium
612 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes.
Shape the dough into a loaf, place it on a baking sheet, and let it proof for 30 minutes.
Preheat the oven to 230°C and bake the bread for 25 minutes until golden brown.
Once cooled, slice the bread, toast it, and spread generously with ricotta cheese. Top with crushed walnuts and a drizzle of honey.
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