After a mainly cold and rainy summer, the weather turned for some days just when school started. But this was just the last glimpse of summer we got. With the beginning of September it changed again and since then we have typical autumn weather – cold, sometimes rain, sometimes sun. When I drive to work I can see the valley filled with mist– it looks like little clouds snuggling into their beds before sun is waking them for the day. For me autumn is always the season to bake nut breads. And so I bake not only the dark spelt, nut & fruit in the wood fired oven last week, but as well a light spelt bread with hazelnuts and walnuts.

A deep flavour is archived by the combination of a spelt sourdough, a rye sourdough and a sweet starter.  And due to the three lively sourdough adding yeast is theoretically not necessary. But as the community oven is not waiting for anyone  I used a tiny bit of commercial yeast to keep fermentation well controlled and well fitted in the time schedule. And so et the end everything worked as planned: The oven spring was strong,  the crust turned out crunchy and the crumb was fluffy. A perfect day for calm autumn days.

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