Hazelnut Bread with Rye and Spelt

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

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

1. 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.
2. 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.
3. 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.
4. Cover the dough with a clean kitchen towel and leave it in a warm place for about 1 hour until double in size.
5. Line a 28-30 cm x 10 cm loaf pan with a parchment paper.
6. 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.
7. 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.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com