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Rustic Hazelnut Rye Bread

Rye bread with crushed hazelnuts, baked in a dutch oven.
Prep Time15 mins
Cook Time35 mins
Proofing time4 hrs
Course: Side Dish
Cuisine: French
Keyword: Dutch oven bread, Roasted hazelnuts, Rye flour, Vegan recipe
Servings: 5 people
Calories: 230kcal


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


  • 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


  • 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.


  • 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.