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🍽️ Crunchy Nut Bread

761 kcal · 30 min · 4 servings

Ingredients

• 300 g Wheat flour
• 200 g Rye flour (Type 997)
• 0.5 Cube Yeast (21 g)
• 0.5 tsp Sugar
• 50 g Butter
• 0.5 tsp Salt
• 150 g chopped nuts e.g. almonds and walnut kernels (peeled)
• Flour (for working)

Instructions

1. 1. Pour both types of flour into a large mixing bowl.
2. 2. Use a spoon to make a small well in the center of the flour.
3. 3. Mix the yeast, sugar, and 100 milliliters of lukewarm water in a small container until the yeast has dissolved.
4. 4. Pour the yeast mixture into the well in the flour.
5. 5. Pull some flour from the edges into the center to cover the yeast.
6. 6. Cover the bowl and let the dough rest for 30 minutes until it has risen.
7. 7. Melt the butter in a small saucepan.
8. 8. Add the melted butter, salt, and 150 milliliters of lukewarm water to the dough.
9. 9. Knead the dough vigorously using the dough hook of your food processor.
10. 10. Stop kneading when the dough pulls away from the sides of the bowl.
11. 11. Cover the bowl again and let the dough rise for another 30 minutes.
12. 12. Knead the dough one last time thoroughly.
13. 13. Work the nuts evenly into the dough.
14. 14. Shape the dough into an oblong loaf.
15. 15. Place a cloth over the bread and let it rise for 30 minutes.
16. 16. Preheat the oven to 180 degrees Celsius fan-forced.
17. 17. Line a baking sheet with baking paper.
18. 18. Place the bread on the prepared baking sheet.
19. 19. Score the surface of the bread several times diagonally with a sharp knife.
20. 20. Lightly brush the crust of the bread with water.
21. 21. Bake the bread in the oven for about 45 minutes until golden brown.
22. 22. Take the bread out of the oven.
23. 23. Remove the bread from the baking sheet.
24. 24. Let the bread cool completely on a wire rack.
25. 25. Serve the bread with herb butter if you like.

Nutrition per serving

• kcal: 761
• Protein: 25 g · Fett/Fat: 31 g · Carbs: 89 g