Nut bread
easy
90 mins
90 mins
Ingredients
- 250 g Rye flour (Type 1150)
- 250 g Wholegrain rye meal
- 500 g Wheat flour (Type 1050)
- 4 Coated Tsp Salt
- 2 packages (50 g each) dried sourdough extract with rye baking grist (available in health food shops)
- 2 (7 g each) Bag of dry baking yeast
- 100 g Hazelnut kernels
- 100 g Brazil nut kernels
- 100 g Almond kernels
- 7-10 Tbsp Rye meal
- baking paper
Directions
- 1
Mix the flour (keep some wholemeal rye meal for sprinkling), salt, sourdough extract and yeast well in a bowl. Add 800 ml of lukewarm water and knead everything at the highest setting with the dough hooks of the hand mixer or in a food processor for about 5 minutes to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Knead the dough well again. Then work the nuts and almonds into the dough.
- 2
Form the dough into a round or oval loaf and place it on a baking tray lined with baking paper. Cover and leave to rise again until the dough has visibly increased in size. Brush with some water and sprinkle the remaining rye meal over it. Bake in a preheated oven (electric oven: 250°C/ gas: level 4) for the first 10 minutes, then continue baking for another 50 minutes on (electric oven: 200°C/ gas: level 3). Results in approx. 35 slices
- 3
Tins: Waechtersbach
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