Recipe : walnut & hazelnut whole-wheat bread
Ingredients:
100 g rye flour
500 g whole wheat flour
50 g fresh yeast
1 teaspoon sugar
100 ml half-skimmed milk
4 tablespoons oil
2 teaspoons salt
60 g hazelnuts
60 g walnuts
ca. 150 ml (luke)warm water
Chop walnuts in big pieces (about 1/4 to 1/8 of walnut) and hazelnuts in smaller ones.
Mix rye and whole wheat flour - sift if there are knobs - and put in a large bowl. Crumble yeast in a hole in the middle of the flour, add the sugar and 5-6 tablespoons of lukewarm water and mix. Cover with a kitchen cloth and leave to rise for 20-30 min in a warm, draft-less place.
Add the other ingredients and knead for ca. 5 minutes. Cover with kitchen cloth and leave to rise for 30 min (in warm, draft-less place).
Divide dough in 4 parts and - with flour-covered hands - form into rolls (diameter ca. 8 cm). Put rolls onto baking pan and make many incisions. Sprinkle them with a bit of (warm) water, cover with a kitchen cloth and leave to rise for 25-35 min (in warm, draft-less place).
Pre-heat the oven at 200° - you can put a small pan (200-300 ml) of water in, to keep the bread crust softer.
Dust rolls with a pinch of flour, then put into the oven, bake for ca. 30-35 min.
Don't cut up immediately after that time! Wait at least 10 minutes.
Bread should be neither definitely salty nor sweet. Goes well with honey, not-too-sharp cheeses and on its own.
This entry was originally posted at http://feuer-flammenlos.dreamwidth.org/3145.html. Please comment there using OpenID.
100 g rye flour
500 g whole wheat flour
50 g fresh yeast
1 teaspoon sugar
100 ml half-skimmed milk
4 tablespoons oil
2 teaspoons salt
60 g hazelnuts
60 g walnuts
ca. 150 ml (luke)warm water
Chop walnuts in big pieces (about 1/4 to 1/8 of walnut) and hazelnuts in smaller ones.
Mix rye and whole wheat flour - sift if there are knobs - and put in a large bowl. Crumble yeast in a hole in the middle of the flour, add the sugar and 5-6 tablespoons of lukewarm water and mix. Cover with a kitchen cloth and leave to rise for 20-30 min in a warm, draft-less place.
Add the other ingredients and knead for ca. 5 minutes. Cover with kitchen cloth and leave to rise for 30 min (in warm, draft-less place).
Divide dough in 4 parts and - with flour-covered hands - form into rolls (diameter ca. 8 cm). Put rolls onto baking pan and make many incisions. Sprinkle them with a bit of (warm) water, cover with a kitchen cloth and leave to rise for 25-35 min (in warm, draft-less place).
Pre-heat the oven at 200° - you can put a small pan (200-300 ml) of water in, to keep the bread crust softer.
Dust rolls with a pinch of flour, then put into the oven, bake for ca. 30-35 min.
Don't cut up immediately after that time! Wait at least 10 minutes.
Bread should be neither definitely salty nor sweet. Goes well with honey, not-too-sharp cheeses and on its own.
This entry was originally posted at http://feuer-flammenlos.dreamwidth.org/3145.html. Please comment there using OpenID.