Dark hazelnut bread

Name: Dark hazelnut bread
Cook time: 1 h 15 min
Total time: 14 h 45 min
Yield: 2
Ingredients: 250 g Rye meal; 1/2 cube (approx. 21 g) fresh yeast; 1 kg Flour (Type 550); 3,5 Tsp Salt; 1 TEASPOON Sugar; 1 pck (75 g each) liquid sourdough (e.g. from Seitenbacher); 100 g dark beet syrup; 200 g Hazelnut kernels; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Thanks to beet syrup, the firm tin loaf takes on a dark colour and remains juicy for a particularly long time

COOK TIME
75 mins

TOTAL TIME
885 mins

Ingredients

Servings: 2

250 g Rye meal
1/2 cube (approx. 21 g) fresh yeast
1 kg Flour (Type 550)
3,5 Tsp Salt
1 TEASPOON Sugar
1 pck (75 g each) liquid sourdough (e.g. from Seitenbacher)
100 g dark beet syrup
200 g Hazelnut kernels
7-10 Tbsp Grease

Directions

1
Soak rye meal in 1⁄4 l water for about 12 hours.
2
Crumble the yeast and dissolve in 600 ml of lukewarm water. In a large bowl with soaked grist, flour, sourdough, beet syrup, 3 1⁄2 Knead tsp. salt and sugar to a smooth dough. Finally knead in the nuts. Cover the dough and let it rise in a warm place for about 1 hour until it has doubled in volume.
3
Grease two box moulds (30 cm long, approx. 2.5 l capacity and 25 cm long, approx. 1.5 l capacity). Approx. 2⁄3 Put dough into the large form, the rest into the small form. Cover and leave to rise again for approx. 30 minutes.
4
Brush the breads with water. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 10 minutes. Switch the temperature down to 200 °C (circulating air: 175 °C/gas: see manufacturer). Bake the small bread for another 35-40 minutes, the large bread for 45-50 minutes. Let it cool down.