Rye mixed bread with Hermann dough

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 100 g Hazelnut kernels
  • 300 g Whole milk yoghurt
  • 230 g Wheat flour (Type 405)
  • 250 g Rye flour (Type 1150)
  • 1 bag of dry yeast
  • 2 TABLESPOONS Oil
  • 2 TEASPOONS Salt
  • 1 Portion of Hermann dough
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Aluminium foil
  • 1 small egg
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Oil

Directions

  1. 1

    Cut the nuts in half and roast them in a hot pan until golden brown, take them out and let them cool down. Warm the yoghurt while stirring until lukewarm. Put both types of flour, yeast, oil, yoghurt, salt and Hermann's dough into a bowl and knead into a smooth dough with the dough hooks of the hand mixer.

  2. 2

    Knead the nuts. Shape the dough into a loaf. Make a form in the size of the loaf on a baking tray made of aluminium foil, spread with oil and lightly dust with flour. Put the loaf into it. Whisk the egg and spread it on the yeast dough.

  3. 3

    Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 50 minutes. Results in about 20 slices.

Nutrition Facts

KCAL
220 kcal
CARBS
33 g
FATS
7 g
PROTEINS
6 g