Christmas nut bread with goose fat

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the thyme, dab dry and chop coarsely. Mix goose fat, thyme and 1 teaspoon of salt and pour into two small bowls (approx. 125 g each). Leave in the fridge for about 2 hours. In the meantime mix buttermilk, 1 teaspoon salt and syrup and warm up slightly. Remove from the stove and let it cool down a little. Crumble the yeast and dissolve in the lukewarm buttermilk.

2. 2

   Mix flour, grist and spices. Coarsely chop the Brazil nuts. Add yeast milk to the flour mixture and knead well with the dough hooks of the hand mixer. Knead the Brazil nuts, except for 2-3 tablespoons. Cover and leave to rise in a warm place for about 30 minutes. Knead the dough on a floured work surface, adding some flour (2-3 tablespoons) if necessary. Divide the dough and form two loaves. Score the surface with a sharp knife. Spread the rest of the Brazil nuts on it and place it on a baking tray lined with baking paper. Cover and leave to rise for about 10 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes.

3. 3

   Knead the dough on a floured work surface, adding some flour (2-3 tablespoons) if necessary. Divide the dough and form two loaves. Score the surface with a sharp knife. Spread the rest of the Brazil nuts on it and place it on a baking tray lined with baking paper. Cover and leave to rise for about 10 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Remove and let cool off. Wrap bread and goose lard as gifts

4. 4

   With 30 discs:

Nutrition Facts

KCAL
190 kcal

CARBS
15 g

FATS
12 g

PROTEINS
3 g