Hazelnut bread with wheat sourdough

Ingredients for 1 servings:

• 300 g wheat flour type 550
• 100 g spelt flour (wholemeal)
• 150 g hazelnuts, chopped
• 200 g wheat sourdough
• 250 g water
• 10 g salt
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 10 minutes

Dissolve the ready-to-bake wheat sourdough in the water in a bowl. Add the flour and salt and knead briefly. Then add the hazelnuts and knead everything thoroughly. Cover the dough in a well-floured bowl and let it rise for 1 1/2 to 2 hours. Then transfer it to a floured work surface and let it rest for about 5 minutes, covered with a kitchen towel. (You can also make rolls from the dough; first divide them into 6-8 pieces and then let them rest for 5 minutes.) After the short rest, form a loaf of bread (or rolls) and let it rise on a baking sheet for about 1 1/2 hours. Ten minutes before the end of the proving time, preheat the oven to 50°C (top/bottom heat). Then place the baking sheet with the bread in the oven. After 1/2 hour, score the bread crosswise with a sharp knife and set the oven to 200°C (400°F). After half an hour, reduce the temperature to 180°C and bake the bread for about 20 minutes. When the bread sounds hollow when tapped on the bottom, it’s done.