Olive-hazelnut spelt bread from the Philips Airfryer

Ingredients for 1 servings:

• 250 g spelt flour type 1050
• 10 g fresh yeast
• ½ tsp salt
• 4 tbsp olive oil
• 100 g hazelnuts
• 100 g olives, black, sliced

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Stays fresh for a long time

Mix the yeast with 125 ml of lukewarm water. Sift the flour into a bowl and mix with the salt. Add the yeast-water mixture and 3 tablespoons of olive oil to the flour and knead with a mixer fitted with a dough hook until you have a smooth dough. Cover and let rise in a warm place for 45 minutes. Rinse and drain the olives. Roughly chop the nuts and gently knead them into the dough with your hands. Form an oblong loaf of bread. Line the air fryer basket with baking paper. Brush the top of the bread with the remaining olive oil and bake in the air fryer without preheating for 10 minutes at 100 degrees. Then finish baking for 15 minutes at 200 degrees. Let cool on a wire rack.