Wheat and hazelnut bread

Name: Wheat and hazelnut bread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 100 g Hazelnut kernels; 250 g Wheat flour (Type 405); 250 g dark wheat flour (type 1050); 1 cube (42 g) Yeast; 1 TEASPOON Sugar; 300 g Whole milk yoghurt; 125 g Butter or margarine; 1 TEASPOON Salt; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

100 g Hazelnut kernels
250 g Wheat flour (Type 405)
250 g dark wheat flour (type 1050)
1 cube (42 g) Yeast
1 TEASPOON Sugar
300 g Whole milk yoghurt
125 g Butter or margarine
1 TEASPOON Salt
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Cut the nuts in half and roast them in a hot pan until golden brown, take them out and let them cool down. Put both types of flour in a bowl and make a depression in the middle. Crumble the yeast into it and sprinkle the sugar over it. Warm yoghurt at low heat while stirring lukewarm. Pour half of the yoghurt over the yeast.
2
Mix the yeast, sugar and yoghurt. Cover the bowl and let the yeast pre-dough rise in a warm place for about 15 minutes. Melt the fat. Add yoghurt, fat, salt and roasted nuts to the yeast dough, then knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise for another 20-30 minutes. Grease the box form. Knead the yeast dough again and form an oblong loaf on a lightly floured surface. Place in the tin. Cut once lengthwise.
3
Grease the box form. Knead the yeast dough again and form an oblong loaf on a lightly floured surface. Place in the tin. Cut once lengthwise. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Results in approx. 15 slices
4
Waiting time approx. 45 minutes