Germany · Whole wheat + rye
Whole-Grain Hazelnut Bread
Vollkorn-Nussbrot
A deeply flavoured whole-grain tin loaf enriched with toasted hazelnuts and seeds.
What makes this bread distinctive?
Whole-grain dough absorbs water slowly. A short soak softens the bran while sourdough builds a more rounded aroma.
- Flour profile
- Whole wheat + rye
- Core technique
- Soaker + sourdough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix the flours with 330 g water and rest for 45 minutes.
- 02
Add starter and salt and mix for 5 minutes. Use the remaining water as needed.
- 03
Fold in the hazelnuts and seeds evenly. Fold every 40 minutes over 2 hours.
- 04
Transfer to a greased tin and proof in the refrigerator for 8-10 hours.
- 05
Bake straight from the refrigerator at 230°C for 15 minutes, then at 195°C for 40-45 minutes.
BAKER'S NOTES
Small details,
better results.
- Brief toasting boosts hazelnut flavour; cool before adding.
- If the base is pale after turning out, bake directly on the oven rack for 5 minutes.
- For a hazelnut substitution, use the same weight of pumpkin seeds, but still check suitability and cross-contact for anyone with an allergy.
AT THE TABLE
How to serve it
- Mature kaşar cheese and fruit
- Breakfast plates with yoghurt
- Thin open-sandwich slices