Quick wheat bread with pecans

Ingredients for 1 servings:

• 500 g wheat flour, wholemeal or 1/2 mixed with wheat flour type 550
• 250 ml milk, warm
• 20 g yeast, if you want it to go quickly, you can also use 40 g
• 1 egg(s)
• 1 tbsp honey
• 10 g salt
• 2 tbsp oil, neutral
• 1 handful of nuts (pecans) or walnuts

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 50 minutes

rye-free, yeast-based

Combine flour, milk, crumbled yeast, salt, egg, and honey in the bowl of a food processor and knead well (you can also use a hand mixer). Finally, mix in the nuts; you can chop them first if you like. Let it rise for about 2 hours. Preheat the oven to 220°C, shape the risen dough into a loaf (I fold it from all four sides to the middle and then gently firm it up with my hand). Reduce the oven temperature to 180°C, place the loaf on baking paper, and bake for about 45 minutes. If you have more time, you can let the bread rise for about an hour after shaping, but it’s not absolutely necessary.