Hazelnut bread

Hazelnut bread: the recipe for a soft leavened product with a particular flavour

Hazelnut bread is a leavened product with a particular taste, combined with sweet and savoury flavours. In fact, you can consume it for breakfast, perhaps accompanied by a teaspoon of honey, or for lunch and dinner, together with cold cuts, cheeses or vegetables. The preparation of this delicious leavened product is really simple: we used a mix of 00 flour and wholemeal flour, brewer’s yeast, salt and oil, as well as chopped hazelnuts. In this way, you will be able to create, in a short time, hazelnut bread with a unique flavour. Try it lightly toasted: it will be crunchy and even more fragrant.

Ready in: 1 hour
FOR 6 PEOPLE

INGREDIENTS

FLOUR (type 00) 400 grams
WHOLEMEAL FLOUR 50 grams
WATER 250 grams
EXTRA VIRGIN OLIVE OIL 2 tablespoons
BREWERS YEAST 10 gram
CHOPPED HAZELNUTS 100 gram
SALT UP as required
FRESH ROSEMARY 1 sprig

Nutrition Facts

Servings: 6
Amount per serving
Calories 413
% Daily Value*
Total Fat 14.9g 19%, Saturated Fat 1.5g 7%, Cholesterol 0mg 0%, Sodium 9mg 0%, Total Carbohydrate 57.4g 21%, Dietary Fiber 4.7g 17%, Total Sugars 0.8g, Protein 12.9g, Vitamin D 0mcg 0%, Calcium 41mg 3%, Iron 4mg 21%, Potassium 90mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to prepare hazelnut bread

Mix the two flours in a large bowl. Pour the water (1), the yeast and the extra virgin olive oil in the centre and work the mixture starting from the centre (2), so as to incorporate all the ingredients. Add the salt and knead again until the mixture is smooth. Form a ball (3), cover the bowl with cling film and let it rise for 2 hours.

Chop the hazelnuts in the mixer (4), add them to the mixture together with the chopped fresh rosemary, and work the mixture again to incorporate the hazelnuts well. At this point you can form a single loaf (5), or divide it into 4 loaves, placing them next to each other. Then transfer the hazelnut bread to an oiled pan and let it rise for another hour. Brush with oil and bake in a preheated oven at 200 ° for 20 minutes. Once ready, let it cool. Your hazelnut bread is ready to be enjoyed (6).

Advice

Those who prefer can leave aside a handful of chopped hazelnuts, so as to add them to the surface, before baking the bread. You can also add a handful of pepper to the dough if you prefer. Chop the hazelnuts coarsely, so you can feel them distinctly when you eat the bread.

If you decide to enjoy hazelnut bread with salty ingredients, we recommend pairing it with onion jam, which will enhance its flavour to the fullest.

storage

You can keep the hazelnut bread for 2-3 days in a paper bag. If you want to keep it for longer, cut it into slices after letting it cool and freeze it in portions. You can then defrost it if necessary or put it directly in the toaster.


You may be interested to read about the Pasta with peppers recipe/ Peruvian bread pudding recipe/ Roasted milk recipe/ Peruvian rooster broth recipe/ Bain-Marie recipe.

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