How you can prepare hazelnut bread
30 000 years ago, the people have milled grain. First, you have mixed the waste with water and eaten as porridge, then the first bread on hot stones were baked. Later, the oven was invented, which has completely changed the dimension of baking and bread shape. The discovery of the yeast fungus plays an important role in the development of the bread, but the first is not our topic today.
The nut bread is a very delicious and hearty feature
The bread with grains and nuts is fragrant, crisp and very healthy
At the present time, we are right lucky children who live in abundance and plenty will be spoilt. There are bakeries on every corner and in every bakery, there are dozens of fresh breads, which can satisfy even the most demanding buyers. Bread without gluten, with little gluten, completely vegan, without wheat, with carrots, sliced, whole, half, after ordering… There is everything and that today is not yet available, will appear tomorrow. Such diversity leads to some of the people in the confusion, others find to complain about something. There are also those who are very satisfied with the selection of the bakery at the corner and even their bread favorites. Today, I chose my bread favorite theme and offer a recipe for hazelnut bread itself baking. Even if the bread at the corner is top notch, it’s always a good practice to learn what ingredients into our favorite food.
A slice of home-baked bread saturates not only the stomach. It makes us even happier
If you have no bread mould, you can sculpt any bread
You can use even walnuts or pistachios
300 g rye flour
300 g wheat flour
70 g rye sourdough
1/2 cube of yeast
125 g hazelnuts
2EL barley malt extract (health food or health food store)
1 1/2 tsp salt
Flour to edit
The bread tastes guaranteed very good
Sunflower and pumpkin seeds are an excellent addition to the taste
Both types of flour in a bowl give, a hollow press and 300 ml of lukewarm water in the basin. Then the yeast shred and mix with flour. Covered approximately 6 hours of leave.
In the time you roast the hazelnuts in a pan. Along with the malted barley and salt, mix in the nuts into the dough. Sprinkle with flour and knead well. If the dough feels ready, this shape a role that then put on a baking sheet lined with parchment paper and cover with a damp cloth. The dough should be about 45 minutes in this State, until the roll of dough has almost twice the size.
A little secret, which makes the bread, juicy is a small grated carrot
Preheat the oven to 220° and put a small bowl with water. Bake 15 minutes in a hot oven, then reduce the heat to 180 °. Carefully remove the hot plate and sprinkle the bread firmly with water. Bake another 45 minutes and spray the surface between through with water.
You should taste this bread!