Rustic Rye Hazelnut Bread

Rustic Rye Hazelnut Bread

This hazelnut rye bread is very easy to make at home even if you don’t have a great oven. The only thing you’ll need is a dutch oven or similar.

Which dish can I use?

It’s very important to make sure that the dish you’re using is oven safe and can handle high temperatures. Mine is a deep gratin dish with a lid, that is pretty small (8 x 5 inch). If yours is bigger, you can easily make a double recipe and bake the bread for 5 to 10 minutes longer.

The great thing about baking bread in a dutch oven is that the steam that evaporates from the bread gets trapped inside of the dish, and therefore, get sprayed back on the bread. This method is going to make your bread rise well and have a thin crispy crust.

hazelnut rye bread on a cooling rack

Rye bread pairings

Even though hazelnuts pair very well with rye flour, you can replace them with walnuts, pumpkin or sunflower seeds, or dried fruits!

You can enjoy this bread with cheeses, toasted with a soup, or as a sweet snack with chocolate or a rhubarb jam for example.

hazelnut rye bread cut on a wooden board with a bread knife. One slice on the table with hazelnuts around and the gratin dish on the corner.
Rustic rye hazelnut bread on a cooling rack

Rustic Hazelnut Rye Bread

Rye bread with crushed hazelnuts, baked in a dutch oven.
Prep Time 15 mins
Cook Time 35 mins
Proofing time 4 hrs
Course Side Dish
Cuisine French
Servings 5 people
Calories 230 kcal

Equipment

  • Stand mixer with a hook
  • Dutch oven or similar – see notes

Ingredients
  

  • ½ cup + 1 tbsp rye flour (75 g)
  • 1 cup + 2 ½ tbsp bread flour (175 g)
  • 1 tsp instant dry yeast (4 g)
  • 1 tsp salt (5 g)
  • ½ cup + 2 tbsp luck warm water (160 ml)
  • cup whole hazelnuts (50 g) – roughly crushed

Instructions
 

  • In the bowl of your stand mixer, put the two flours, instant dry yeast, salt and water.
  • Mix on low speed with the hook for 4 minutes – add a little bit of water if the dough doesn't come together.
  • Mix for another 8 minutes on second speed.
  • Place the dough in a lightly oiled bowl and cover with plastic wrap or a kitchen cloth. Proof for 3 hours in a warm room.
  • Line your dutch oven with parchment paper.
    Degas the dough and incorporate the crushed hazelnuts.
    Shape as a ball and place in the dutch oven. Proof for 45 minutes, covered with plastic wrap or a kitchen cloth.
  • Preheat the oven to 450°F – 230°C.
    When the oven is ready, sprinkle the dough with flour and make a few stripes with a blade or a small serrated knife.
    Put the lid on and bake for 30 minutes. Remove the lid and bake for another 5 minutes.
    Allow to cool down on a cooling rack.

Notes

  • It’s very important to make sure that the dish you’re using is oven safe and can handle high temperatures. Mine is a deep gratin dish with a lid, that is pretty small (8 x 5 inch). If yours is bigger, you can easily make a double recipe and bake the bread for 5 to 10 minutes longer.
  • Calories are for one serving (230), total calories for one bread is 1150.
Keyword Dutch oven bread, Roasted hazelnuts, Rye flour, Vegan recipe

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