Hazelnut Rye Bread

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

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.
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.
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.
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.
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.

13 comments:

Haddock 6/3/25 12:23: I can feel the crunch while eating.
DEZMOND 6/3/25 13:28: That looks uber lecker and I like that you rolled into a loaf.
Tom 6/3/25 14:01: ...I love rye bread and this one looks like a treat.
Julie Ann Lozada 6/3/25 14:32: This hazelnut rye bread sounds amazing! I love the idea of adding toasted hazelnuts for extra flavor. Can’t wait to try this recipe, especially with some fruity jams!

http://www.itsjulieann.com/
Breathtaking 6/3/25 15:03: Helo Angie :)
This is a recipe I look forward to making. I love Rye bread and can't wait to try it with the toasted Hazelnuts flavour. Thank you Angie.
Lola Martínez 6/3/25 15:09: Haces unos panes maravillosos, ojalá pudiera probarlos, estoy convencida que me encantarían.
Christine 6/3/25 15:56: Yummy
Veronica Lee 6/3/25 16:14: I love rye bread, and this one looks absolutely delicious! 😋
Lucimar da Silva Moreira 6/3/25 16:31: Angies um pão delicioso para o café da manhã, bjs.
JoAnna 6/3/25 16:45: This bread looks beautiful and I'm sure it's delicious!!
eileeninmd 6/3/25 16:57: Hello Angie,
Your rye bread looks delicious, thanks for sharing.
Take care, enjoy your day!
Pam 6/3/25 18:47: I love rye bread. Another beautiful loaf!
Carol @Comfort Spring Station 6/3/25 20:47: I'd love a slice or two of that amazing bread.