Nut-honey bread

Name: Nut-honey bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1/2 cube (21 g) Yeast; 1/2 package (500 g) Baking mix "crusty bread"; 40 g unsalted peanut kernels; 40 g Hazelnut kernels; 40 g Walnut kernels; 40 g Brazil nut kernels; 3 TABLESPOONS Acacia honey; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1/2 cube (21 g) Yeast
1/2 package (500 g) Baking mix "crusty bread"
40 g unsalted peanut kernels
40 g Hazelnut kernels
40 g Walnut kernels
40 g Brazil nut kernels
3 TABLESPOONS Acacia honey
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 350 ml of lukewarm water. Mix the baking mixture and yeast liquid with the dough hooks of the hand mixer to a smooth dough. Dust with flour, cover and leave to rise in a warm place for about 15 minutes. Knead the nuts and honey into the dough, form into a ball and place in a well dusted basket (1 1/2 litre capacity). Cover and leave to rise for a further 30 minutes.
2
Turn out the yeast dough onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Remove from the oven and let it cool down on a cake rack. Delicious with crème fraîche and jam