Hazelnut bread with tomato and goat cheese spread

Name: Hazelnut bread with tomato and goat cheese spread
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 200 g Rye meal; 1 (150 g) Natural sourdough bag; 300 g Wholemeal rye flour; 500 g Wholemeal wheat flour; 2 packages Dry yeast; 3 TSP Salt; 225 g Hazelnut kernels with skin; 25 g Sunflower seeds; 2-3 TABLESPOONS Olive oil; 50 g dried tomatoes in oil; 1/2 Beet Cress; 250 g Fresh goat cheese; 7-10 Tbsp black pepper; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

200 g Rye meal
1 (150 g) Natural sourdough bag
300 g Wholemeal rye flour
500 g Wholemeal wheat flour
2 packages Dry yeast
3 TSP Salt
225 g Hazelnut kernels with skin
25 g Sunflower seeds
2-3 TABLESPOONS Olive oil
50 g dried tomatoes in oil
1/2 Beet Cress
250 g Fresh goat cheese
7-10 Tbsp black pepper
7-10 Tbsp Grease

Directions

1
##soak the rye shot overnight in 400 ml of water. Knead the sourdough in the package with your hands. Mix rye and wholemeal wheat flour, yeast and salt in a large mixing bowl. Add rye meal with soaking water, 250 ml lukewarm water and sourdough and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rest in a warm place for about 30 minutes. Knead 200 g ##hazelnuts## strongly into the dough.
2
Halve the dough and fill it into 2 greased box moulds (1.25 litre capacity, 25 cm long, 11 cm wide and 7.5 cm high). ##Score the surface of the bread crosswise with a knife. Cover the crate moulds again and leave to rise in a warm place for about 45 minutes. Coarsely chop the remaining nuts and sunflower seeds. Spread bread with oil and sprinkle with nuts and sunflower seeds. Fill an ovenproof dish with water and place it on the bottom of the oven. Bake bread in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes on the bottom shelf. Then reduce the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 15-20 minutes, remove from oven. Turn out the tin loaves from the tins. Put the breads on a rack and let them cool down. Drain tomatoes a little and dice finely. Cut cress from the bed with scissors.
3
Bake bread in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes on the bottom shelf. Then reduce the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 15-20 minutes, remove from oven. Turn out the tin loaves from the tins. Put the breads on a rack and let them cool down. Drain tomatoes a little and dice finely. Cut cress from the bed with scissors. Mix cream cheese, tomatoes and cress. Season to taste with salt and pepper
4
Waiting time approx. 15 1/4 hours. (1 portion: 2 slices of bread + 1/4 of the spread)