Nut Bread

5 from 2 votes
Prep Time 40 mins
Cook Time 35 mins
Rest Time 2 hrs
Total Time 3 hrs 15 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 29 kcal


Yeast dough

  • 100 g Walnut kernels
  • 100 g Hazelnut kernels
  • 100 g Rye flour type 1150
  • 400 g Wholemeal spelt flour
  • 1 packet Dry yeast
  • 2 Teaspoon (level) Salt
  • 250 ml Lukewarm water


  • Since our baker is currently on vacation, I once baked bread myself. To do this, clean, peel and finely grate the carrots. Roughly chop the nuts.
  • Then mix both types of flour with the yeast for the dough. Add salt, water, grated carrots and chopped nuts. Then knead everything into a smooth dough with the dough hook for about 5 minutes.
  • Dust the dough with a little flour and cover and let rise in a warm place until it has visibly enlarged, about 1 hour.
  • Then knead the dough briefly again on a floured work surface. Shape into a roll about 28 cm long. Place the rolling pin in a greased loaf pan, 30x11 cm, dust with flour and cover with it until it has enlarged. About 40-60 minutes.
  • When the bread has risen nicely, cut the surface of the dough crosswise about 0.5 cm deep with a sharp knife. Put the bread in the oven and bake for about 10 minutes at 250 ° C. Then switch the stove to 200 ° C and bake for another 25 minutes
  • After baking, turn the bread out on a wire rack and let it cool.
  • A fine nut bread, we loved it.


Serving: 100gCalories: 29kcalCarbohydrates: 3.2gProtein: 3.6gFat: 0.2g
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Written by John Myers

Professional Chef with 25 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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