Flatbread with nuts
easy
75 mins
75 mins
Ingredients
- 1 cube (42 g) fresh yeast
- 1 (150 g) Bag of natural sourdough (available in health food shops)
- 7-10 Tbsp Salt
- 375 g Rye flour (Type 1150)
- 375 g Rye baking grist
- 200 g Hazelnut kernels
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Dissolve yeast, sourdough and 1 tablespoon of salt in 500 ml of lukewarm water. Add to the flour and mix with the dough hooks of the hand mixer. Knead into a smooth dough on a floured surface, cover and leave to rise in a warm place for 20 minutes.
- 2
Then mix in the nuts. Cover and leave to rise for another 30 minutes in a warm place. Knead the dough briefly and form 2 round flat breads (approx. 20 cm Ø). Put them on a greased baking tray and let them rise covered for another 30 minutes.
- 3
Prick the dough several times with a fork, brush with salt water and bake with a cup of water on the baking tray in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 10 minutes.
- 4
Turn the temperature down (electric oven: 200 °C/ gas: level 3) and then bake the bread for another 30 minutes. Each flatbread results in about 10 slices.
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