If you’re looking for a bread that has a nice crust and would be a good choice served with a soup dish or pasta, as well as just with some butter and cheese for breakfast, then this would be ideal. This bread features a pretty dense crumb with an intense rye flavor which is enhanced even further with the addition of whole hazelnuts. The amount of nuts is pretty high, however then you’re sure to get a good amount of hazelnuts in every slice. The dough is quite wet and would be a bit tricky to knead by hand, therefore it would be recommended to use a mixer.
If you’re not that passionate about rye, then you could easily substitute part of it for extra bread flour, or replace it with whole wheat for a slightly sweater, rounder taste. Ingredients: 400 g water
250 g bread flour
250 g rye flour
125 g white sourdough starter, fully hydrated
1 ½ tsp salt
200 g hazelnuts
Method:
Combine water, bread flour and rye flour in the mixer bowl. Let hydrate for 10 minutes, then add the starter and the salt and work the dough in the mixer on medium for about 12 minutes. When the dough has developed some nice gluten (it won’t be fully developed since the rye content is pretty high), add the hazelnuts and combine on low for another minute or two. Let the dough rise in an oiled bowl covered with oiled plastic wrap for about two hours. Fold the dough in the bowl once during that time.
Let the dough rest in the refrigerator for a day or two, whatever fits your schedule. (You could also skip this step and simply let it rise for another hour before baking.)
About two – three hours before you want to bake, bring the dough out and let it come to room temperature. About 30 minutes before the bread is going in the oven empty the bowl and shape a round or a longer loaf on a piece of parchment paper. Cover with plastic wrap until it’s ready to bake.
Bring the bread in a 450 degree oven on a bread stone along with some ice cubes to create some steam. After about 15 min lower to 400 degrees, and bake the bread altogether for about 50 minutes, or until the internal temperature reads 200 degrees.
Let cool on a baking rack and ideally let rest for at least an hour before you cut into it.
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