Nut bread

Ingredients for 1 servings:

• 100 g nuts
• 500 g natural yogurt, 1.5% fat
• 1 tbsp sugar
• 100 ml water
• 20 g yeast
• 300 g rye flour type 1150
• 300 g wheat flour type 550
• 1 tbsp salt
• 1 tbsp olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 45 minutes

Hazelnuts, walnuts and almonds are suitable.

Halve or roughly chop the nuts, e.g. almonds. I personally prefer to use hazelnuts and leave them whole, because I slice my bread with an electric slicer. This results in thin slices anyway. If cut with a bread knife, the whole hazelnuts may fall out. Dissolve the yeast and sugar in the lukewarm water. Mix the two types of flour, pour in the yeast and sugar mixture and mix briefly. Add the yogurt, olive oil and salt and knead. I use the KA food processor, speed 1 for approx. 10 minutes, speed . 2 for approx. 10 minutes. Finally, add the nuts and fold in. Leave to prove in a warm place for 30 minutes. Now stretch and fold! Let prove for another 40 minutes. Stretch and fold again. Now let rest, covered, for 5-10 minutes and then shape into a loaf. Leave to prove in a covered proving basket for approx. 1 hour, until the dough has risen well, with the seam facing up. Place the bread on a pizza or bread peel dusted with rye and starch flour, score it, and place it on a preheated baking stone, if possible. Steam it! Baking times and temperatures: Bake at 250°C for approximately 10-15 minutes; we prefer it darker. Reduce the oven temperature to 200°C, then reduce the temperature to 180°C, then reduce the temperature to 10 minutes. Then do the tap test! If you’re not familiar with the terms “steaming,” “stretching,” and “folding,” please seek advice from the Chefkoch forum “Bread and Rolls”! http://www.chefkoch.de/forum/1,37/Brot-Broetchen.html