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2 loaves
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15 min Prep.
1 hour 15 min Wait. 45 min Baking |
Easy
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Ingredients
1 packet (1/4 oz) Active Dry Yeast
2.5 cup warm water (approx. 110 degrees F)
2 tsp salt
1 tsp sugar
1lb whole wheat flour
0.5lb unbleached all-purpose flour
4tbsp hazelnuts cut in halves
2tbsp flax seed
2tbsp sunflower or pumpkin unsalted seeds
Combine yeast, sugar, salt and whole wheat flour in a large mixing bowl. Add warm water and stir until well combined. The consistency should be that of porridge. Add the hazelnuts and seeds. Stir well and add the unbleached all-purpose flour. Stir with a spoon and then knead 1 minute with your hands. Add some unbleached flour if it’s really too sticky but it must be a bit sticky.
Put the dough back in the bowl. Cover and let rise for 45 minutes at least at room temperature.
Preheat the oven to 420 degrees F.
Knead the dough again for a few minutes. Add white flour if sticky. Divide the dough into 2 and form 2 big oval breads. Put them in floured loaf pans (12x4.5 inch). Dust the dough with flour, cover and leave to rise for 30 minutes.
Sprinkle with flour again and make some diagonal incisions (approx. ½ inch deep) on the surface.
Place the molds in the middle of the oven. Place another pan with water on the lowest oven rack and bake for 40/45 minutes or until golden brown.
1 packet (1/4 oz) Active Dry Yeast
2.5 cup warm water (approx. 110 degrees F)
2 tsp salt
1 tsp sugar
1lb whole wheat flour
0.5lb unbleached all-purpose flour
4tbsp hazelnuts cut in halves
2tbsp flax seed
2tbsp sunflower or pumpkin unsalted seeds
Combine yeast, sugar, salt and whole wheat flour in a large mixing bowl. Add warm water and stir until well combined. The consistency should be that of porridge. Add the hazelnuts and seeds. Stir well and add the unbleached all-purpose flour. Stir with a spoon and then knead 1 minute with your hands. Add some unbleached flour if it’s really too sticky but it must be a bit sticky.
Put the dough back in the bowl. Cover and let rise for 45 minutes at least at room temperature.
Preheat the oven to 420 degrees F.
Knead the dough again for a few minutes. Add white flour if sticky. Divide the dough into 2 and form 2 big oval breads. Put them in floured loaf pans (12x4.5 inch). Dust the dough with flour, cover and leave to rise for 30 minutes.
Sprinkle with flour again and make some diagonal incisions (approx. ½ inch deep) on the surface.
Place the molds in the middle of the oven. Place another pan with water on the lowest oven rack and bake for 40/45 minutes or until golden brown.
"The first time I tasted hazelnut bread was at David Bouley’s flagship restaurant in New York. I loved it! The next day, I experimented with some recipes in my kitchen!
I ended up with this seeded version of hazelnut bread. Of course, it is nothing compared to the bread I had at David Bouley's, but I love it because it’s easy and doesn’t need to rise for hours. It is delicious with cheese, butter, or just on its own!" ~ Nathalie
I ended up with this seeded version of hazelnut bread. Of course, it is nothing compared to the bread I had at David Bouley's, but I love it because it’s easy and doesn’t need to rise for hours. It is delicious with cheese, butter, or just on its own!" ~ Nathalie