Easter Poppy Seed & Nut Bread

Ingredients

• 400 g flour
• 0.5 cube yeast (21 g)
• 0.5 tsp Sugar
• 0.25 l lukewarm milk
• 50 g butter
• 0.5 tsp Salt
• 50 g pistachios (peeled)
• 50 g hazelnuts (peeled)
• 50 g poppy seeds (ground)
• 1 egg yolk
• butter (for the pan)
• flour (for the pan)

Instructions

1. 1.

   Sift flour into a bowl, create a well in the center. Dissolve yeast with sugar and half the milk, pour into the well, dust edges with flour, cover and let rise for about 30 minutes. Melt butter, add salt and remaining milk, knead with dough hook until dough releases from sides. Cover and rise again for 30 minutes.

2. 2.

   Preheat oven to 180°C fan. Grease loaf pan with butter and dust with flour. Roughly chop nuts, mix half the poppy seeds into dough, shape loaves and place in pan. Brush with egg yolk, sprinkle remaining poppy seeds. Bake for about 45 minutes until golden brown. Remove from oven, cool briefly, unmold onto a wire rack to finish cooling.