Spelled bread with raisins and nuts

• Put the flour and the spelt flour in a bowl.
• Crumble the yeast.
• Add most of the water and salt. Save the rest of the water in case the dough needs more. Add if necessary.
• Knead for 10 minutes.
• Add the chopped nuts and the raisins (previously soaked).
• Continue kneading for some more minutes until the nuts and the raisins are incorporated into the dough.
• Make a ball shape and leave to stand for 2 hours.
• After 2 hours, knead by hand for 1 minute.
• Make a ball shape.
• Sprinkle flour in a banneton basket and place the dough in the basket. 
• To ferment, leave to stand for about 2 hours or until the volume is bigger.
• Preheat the oven to 250 ºC.
• Spray water with a vaporiser and place the bread in the oven.
• Lower the temperature of the oven to 220 ºC and bake for 25 to 30 more minutes.
• When finished baking, place the bread on an oven grid so it cools faster.

Observations

• The reference of each ration will the number of breads obtained.
• Each unit should have 1 kg of dough.