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🍽️ Crispy Spelt Bread with Olives and Hazelnuts from the Air Fryer

1886 kcal · 40 min · 4 servings

Ingredients

• 250 g spelt flour Type 1050
• 10 g fresh yeast
• 0.5 tsp salt
• 4 tbsp olive oil
• 100 g hazelnuts
• 100 g olives, black (sliced)

Instructions

1. 1. Dissolve the yeast in 125 ml of lukewarm water.
2. 2. Sift the flour into a large bowl and stir in the salt.
3. 3. Add the yeast-water mixture and 3 tablespoons of olive oil to the flour.
4. 4. Knead the dough with a mixer and dough hook for about 5 minutes until smooth.
5. 5. Cover the bowl and let the dough rise in a warm place for 45 minutes.
6. 6. Rinse the olives and let them drain well.
7. 7. Roughly chop the hazelnuts.
8. 8. Gently press the olives and nuts into the dough with your hands.
9. 9. Shape the dough into an oblong loaf.
10. 10. Line the air fryer basket with baking paper.
11. 11. Brush the top of the bread with some olive oil.
12. 12. Place the bread in the air fryer and bake without preheating for 10 minutes at 100 °C.
13. 13. Increase the temperature to 200 °C and bake the bread for another 15 minutes until crispy.
14. 14. Remove the bread and let it cool completely on a wire rack.

Nutrition per serving

• kcal: 1886
• Protein: 49 g · Fett/Fat: 106 g · Carbs: 177 g