Dark hazelnut bread

Valentine Lee
very easy
3 4
Thanks to beet syrup, the firm tin loaf takes on a dark colour and remains juicy for a particularly long time
75 mins
885 mins


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


  1. 1

    Soak rye meal in 1⁄4 l water for about 12 hours.

  2. 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. 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. 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.

Nutrition Facts

170 kcal
28 g
4 g
5 g