Hazelnut Bread with Rye and Spelt

If you are trying to avoid empty-calorie bread made with plain flour and looking for a healthy alternative that's easy to make and doesn't taste like cardboard, this bread will fit the bill perfectly. Enriched with the eathy, nutty taste of roasted hazelnuts, this easy, perfectly dense mixed loaf bread packs with nutrients and offers so much flavour well beyond what a basic wheat bread can achieve. The combination of spelt and rye gives the bread a pleasant tang with earthy flavour and hearty taste. The milk and butter add just the right amount of fat to make this wholesome, no-nonsense bread pairs exceptionally well with all sorts of cheeses, cured meats, and preserves.

Hazelnut Bread with Rye and Spelt

adapted from essen und trinken

220 ml Milk, at room-temperature
150 ml Water, at room-temperature
1 tbsp Coconut sugar
25 g Fresh yeast, crumbled
150 g Hazelnuts, roasted and roughly chopped
250 g Wholegrain rye flour
350 g White spelt flour (German #630)
10 g Kala namak (aka Himalayan black salt)
80 g Butter, softened
1 Large egg, at room-temperature

Combine the milk and water in the bowl of your mixer. Add in coconut sugar and crumble the fresh yeast into the mixture. Set aside for 5-10 minutes. Once the yeast is foamy and activated, stir it with a spoon until the yeast and sugar are completely dissolved.
Heat the oven to 180C/350F. Place hazelnuts in a single layer on a baking sheet. Toast in preheated oven for 10-12 minutes. Wrap roasted hazelnuts in a kitchen towel and let steam for a minute. Rub nuts in towel to remove the brown skins. Roughly chop the hazelnuts.
Add the flours, hazelnuts, salt, butter and egg to the yeast milk mixture in the mixing bowl. Knead all the ingredients until you have a smooth dough.
Cover the dough with a clean kitchen towel and leave it in a warm place for about 1 hour until double in size.
Line a 28-30 cm x 10 cm loaf pan with a parchment paper.
Gently flatten the dough and roll out to a 28x25 cm rectangle. Starting from the long side roll the dough into a log and place, with the seam side down, into the prepared loaf pan. Lightly dust the surface with flour and proof for 45-60 minutes.
Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for 50-60 minutes. Remove the bread and turn out onto a wire rack to cool complately. Slice and serve.

34 comments:

Anonymous 2/6/22 23:15: Great recipe! Thanks for sharing.
Laila
www.lailanblog.blogspot.com
Tom 2/6/22 23:59: ...nutty goodness!
Brian's Home Blog 3/6/22 00:34: Oh yea, that sounds like a keeper!
J.P. Alexander 3/6/22 02:37: Gracias por la receta. La voy hacer pronto. Te mando un beso.
Anonymous 3/6/22 03:43: Looks good -Christine at https://cmlk79.blogspot.com
Anonymous 3/6/22 04:40: Angie, it does sound very nutritious and delicious.As usual, I love your presentation
gluten Free A_Z Blog 3/6/22 04:40: @AnonymousAngie Angie, it's Judee - I don't know why it keeps coming up anonymous..
Margaret D 3/6/22 06:21: Well that does look nice and bet it tastes good too.
Whats Cookin Italian Style Cuisine 3/6/22 06:39: Very flavorful so pretty too
Lola Martínez 3/6/22 08:13: Yo creo que me lo comería solo, no necesita acompañamiento para disfrutarlo.
Un beso.
speedy70 3/6/22 10:30: Un pane strepitoso, grazie dell'idea!!!
Federica Simoni 3/6/22 10:43: deve essere buonissimo!!!
Mijú 3/6/22 12:22: Te ha quedado un pan fabuloso :-))
DEZMOND 3/6/22 13:29: I've just read book 24 HOURS IN ANCIENT ROME and I can tell you that Romans ate a lot of spelt! And some bizarre things too, but let us stick to spelt LOL
Mbul Kecil 3/6/22 13:40: looks has a hearty taste Angie...perfect bread with nutty taste. I like the texture. I must learn how to make the dough. Thanks for recipe. Have a nice day ^^
thepaintedapron.com 3/6/22 15:07: Another beautiful bread, Angie you are a master baker!
Kitchen Riffs 3/6/22 15:44: Don't think I've had a loaf with both rye and spelt. Neat! Thanks. :-)
Marianela Beauty Tips 3/6/22 18:36: It looks delicious. Thanks for sharing.
I invite you to visit my last post. Have a good week-end!
savorthebest 3/6/22 19:40: Wow, I bet this is so good. I wish I could join you in a tea time and have some of this bread.
DeniseinVA 3/6/22 19:58: This looks wonderful Angie! You have some amazing recipes on here :) Happy weekend to you!
Paolina 3/6/22 21:23: Complimenti! il pane è perfetto e sarà buonissimo!!!
Nancy Chan 4/6/22 06:02: I love hazel nuts and the bread is beautifully baked.
eileeninmd 4/6/22 12:32: Hello Angie,
Your hazelnut break looks delicious. Thanks for sharing the recipe.
Take care, have a happy weekend.
Rose world 4/6/22 12:40: Ooh, hazelnut goodness. I would love this bread!!
Anonymous 4/6/22 12:47: This is such a beautiful bread. I find nutty beads like this so filling, you can cut down on the meat that fills the sandwich.
Éva http://kitcheninspirations.wordpress.com/
Lowcarb team member 4/6/22 13:41: I'm sure that tastes delicious.

All the best Jan
David 4/6/22 16:40: Angie, There is a lot going on with this bread...very interesting and a great change of pace from the ordinary. Take Care, Big Daddy Dave
Dawn @ Words Of Deliciousness 4/6/22 17:25: I love the that you added hazelnuts to this bread. The texture of the bread looks great. I think that it sounds and looks like and excellent bread.
My name is Erika. 4/6/22 22:34: This bread sounds amazing Angie. I love the taste of spelt flour. And you asked when you commented on my blog how i can do so much? Basically everything is in a stage of transitions right now; nothing is done. I read in early morning and before bed. Plus I am retired and my husband still works full time still so I have a lot of time to myself during the week. I actually need to get some things done right now; done, not started and partially finished. Have a great rest of your weekend. hugs-Erika
foodtravelandwine 6/6/22 00:50: What a beautiful and delicious bread!...I love it!!......Abrazotes, Marcela
Balvinder 6/6/22 16:37: Looks delightfully fluffy!
SavoringTime in the Kitchen 6/6/22 18:21: I'd love a salami sandwich on this gorgeous bread just like the one in your photo! :)
Muriel 6/6/22 19:46: Voilà un délicieux pain !
Gloria Baker 6/6/22 22:01: Love this bread dear Angie, I come back again. I was a little bad and tired but Im better!