Hazelnut Rye Bread

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

The roasted hazelnuts give the mixed rye bread a lovely nutty flavour. The ideal accompaniment to a warming soup or simply for dinner with some cheese or for a pleasant and tasty start to the day with some frutiy jams or spreads. Not all bread is the same, and certainly not home-baked bread. Try it out for yourself and vary the topping as you wish. For example, use poppy, flaxseed or peppita instead of rolled oat. There are no limits to your imagination.

 

150 g Hazelnuts 200 g Bread flour 250 g Dark rye flour (type 1150) 1 tsp Sea salt 290 ml Lukewarm water 75 g Rye sourdough 10 g Fresh yeast, crumbled 2 tsp Honey (or brown sugar) 1 tbsp Rolled oats for topping

1. Roughly chop the hazelnuts and place them in a clean dry skillet and toast on medium high heat. Stir the nuts regularly until they are fragrant and turn lightly brown. Set aside to cool.
2. Place the rye flour, bread flour and salt in the mixing bowl of your stand mixer and mix together. Form a well, carefully add the lukewarm water, sourdough, fresh yeast and honey. Mix the ingredients with the dough hook for 5-7 minutes to form a smooth dough. Cover and leave to rise for 1-2 hours.
3. Grease or line a 25x11cm loaf tin with baking paper. Turn out the dough on a lightly floured work surface and roll it out. Spread the cooled hazelnuts over the dough. Fold in the short side of the dough by about a third. Fold the two long sides over to the centre and roll up the dough from the short side. Repeat one more time.
4. Shape the dough into a loaf about 25 cm long. Place the bread in the prepared baking pan. Cover and leave to rest again for an hour until almost doubled in volumn.
5. Preheat the oven to 220C/430F. Brush the bread generously with water and sprinkle with oat flakes. Bake the bread in the oven for 10 minutes. Then reduce the oven temperature to 200C/400F and bake the bread for 35 minutes. Cool for 5 minutes, then turn out on a wire rack to cool completely.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com