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Nut bread for the BBA

updated

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Ingredients for 1 servings:

  • 375 ml water, lukewarm
  • 150 g natural yogurt
  • 375 g wholemeal spelt flour or wholemeal wheat flour
  • 125 g wholemeal rye flour
  • 100 g hazelnuts, ground
  • 2 tsp honey
  • 2 tsp salt
  • 1 packet of dry yeast

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Wholemeal bread with hazelnuts

Add all ingredients to the bread pan in the correct order, keeping the salt and yeast separate. Settings: Whole wheat, select quick if possible. Size: 750 – 1000 g. Browning: Medium. Tip: You can also use sour cream or buttermilk instead of yogurt. I prefer to bake breads with spelt flour because I find they dry out faster with wheat flour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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