Happy New Year. I hope you have all had a wonderful festive season and wild New Year’s celebration. I spent two weeks at home in Austria (as you may have seen from my instagram) and loved every minute of it. I’ve been back in England for a week so thought I’d get back into the swing of things and finally post another recipe.
For most people, the New Year comes with a handful of resolutions. I’m a very goal-oriented person, so personally love having something to work towards. Undoubtedly, the one or other of you will have made resolutions around healthy eating, a more active lifestyle and fitness in general. If that is the case, then I hope you stick around my blog this year I hope to continue to bring you healthy and wholesome recipe, lifestyle and travel inspiration and hopefully continue to grow my blog to cover a few more topics.
But for the meantime, let’s focus on this hazelnut bread.
I wish I could tell you that I make my own bread all the time, but truthfully I don’t. As you will notice from reading the instructions below, baking bread can be a very time-intensive process and more often that not, I don’t have 10 hours in the day to tend to dough which is rising and needs to be kneaded. However, on the odd occasion, a freshly baked loaf of bread is a real treat and unlike anything you can buy in-stores.
- 300g packet of sourdough
- 200g wholemeal rye grain
- 250ml lukewarm water
- 250g rye flour
- 250g wheat flour
- 1 packet yeast
- 2 tbsp salt
- 2 tbsp treacle
- approx. 300ml lukewarm water
- 4 tbsp oil
- 200g hazelnuts
- flour for the surface
- butter for the baking sheet
- 1 egg white
For the starter, mix the sourdough, rye grain and water until well-combined. Leave to rest in a warm place for approximately 4 hours.
For the main dough, combine both flours, yeast and salt. Stir in the starter dough. In a separate smaller bowl combine the treacle, water (except for approx. 50ml) and oil. Stir the mixture in with the dough and and mix with the hook attachment of your mixer for approx. 3 minutes. Add water, if needed.
Transfer the dough onto a floured surface and knead for approx. 10 minutes. Then roll the dough into a ball and transfer into a large floured bowl to rise for 3-4 hours (until doubled in size).
Roast the hazelnuts in a lightly greased pan and leave to cool. When the dough has risen completely, mix the hazelnut in with the dough. Transfer the dough to a lightly greased bread proving basket and leave to rise for another 2 hours, until doubled in size.
Preheat the oven to 210°C. Lightly beat the egg white and brush onto the loaf. Then add a light dusting of flour. Add a oven proof bowl or glass to the bottom of the oven. Bake the bread for approximately 1 hour. Leave to cool completely.