Rustic Hazelnut Rye Bread
Rye bread with crushed hazelnuts, baked in a dutch oven.
Servings: 5 people
- 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)
- ⅓ 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.