John Myers
Contents
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Ingredients
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
Instructions
- 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.
Nutrition
Serving: 100gCalories: 29kcalCarbohydrates: 3.2gProtein: 3.6gFat: 0.2g
