Juicy nut-yeast bread
easy
60 mins
60 mins
Ingredients
- 100 g chopped hazelnuts
- 500 g Flour
- 1 cube (42 g) Yeast
- 1 TEASPOON Sugar
- 2 (150 g each) Mug of whole milk yoghurt
- 125 g Butter or margarine
- 1 TEASPOON Salt
- 7-10 Tbsp Flour
- baking paper
- 1 small egg
Directions
- 1
Roast the nuts briefly in a hot pan until golden brown, remove and let them cool down. Put the flour in a bowl, make a depression in the middle, crumble the yeast into it and sprinkle the sugar over it.
- 2
Warm yoghurt at low heat while stirring. Pour half of the yoghurt over the yeast. Mix the yeast, sugar and yoghurt. Cover the bowl and let the yeast pre-dough rise in a warm place for about 15 minutes.
- 3
Melt the fat in the remaining yoghurt. Add the salt and the roasted nuts to the yeast pre-dough, then beat everything into a smooth dough. Leave to rise covered for another 20-30 minutes. Knead the yeast dough again, form it into an oblong loaf on a lightly floured surface and place it on a baking tray lined with baking paper.
- 4
With a knife, make several incisions of about 1 cm deep at the top. Whisk the egg and coat the yeast dough with it, then bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30-40 minutes.
- 5
Serve fresh with jam or cheese. Makes about 15 slices.
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