Emmer flour nut bread

Ingredients for 1 servings:

• 400 g emmer flour
• 100 g wholemeal emmer flour
• 30 g brown sugar
• 1 tsp, leveled salt
• 1 packet of dry yeast
• 2 eggs
• 1 pinch(s) cardamom powder
• 1 pinch(s) cinnamon powder
• 200 ml milk, lukewarm
• 75 g butter, melted and cooled again
• 130 g hazelnuts
• 40 g hazelnuts, chopped for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

for a loaf of bread of approx. 500 g

Mix all ingredients except the chopped hazelnuts into a smooth dough, cover, and let rise in a warm place for about 30 minutes. Then knead the dough thoroughly again. Place it in a floured proving basket and let rise again, covered, for 20-30 minutes. Line a baking sheet with baking paper and turn the dough out onto the sheet. Brush the surface with water and sprinkle with the chopped hazelnuts. Bake the bread in a preheated oven at 160°C (fan oven) for about 45 minutes. Let cool on a wire rack.