If you are trying to avoid empty-calorie bread made with plain flour and looking for a healthy alternative that's easy to make and doesn't taste like cardboard, this bread will fit the bill perfectly. Enriched with the eathy, nutty taste of roasted hazelnuts, this easy, perfectly dense mixed loaf bread packs with nutrients and offers so much flavour well beyond what a basic wheat bread can achieve. The combination of spelt and rye gives the bread a pleasant tang with earthy flavour and hearty taste. The milk and butter add just the right amount of fat to make this wholesome, no-nonsense bread pairs exceptionally well with all sorts of cheeses, cured meats, and preserves.
Hazelnut Bread with Rye and Spelt adapted from essen und trinken
220 ml Milk, at room-temperature
150 ml Water, at room-temperature
1 tbsp Coconut sugar
25 g Fresh yeast, crumbled
150 g Hazelnuts, roasted and roughly chopped
250 g Wholegrain rye flour
350 g White spelt flour (German #630)
10 g Kala namak (aka Himalayan black salt)
80 g Butter, softened
1 Large egg, at room-temperature
Combine the milk and water in the bowl of your mixer. Add in coconut sugar and crumble the fresh yeast into the mixture. Set aside for 5-10 minutes. Once the yeast is foamy and activated, stir it with a spoon until the yeast and sugar are completely di...
