Nussbrot
Nussbrot is a recipe with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g raisins
- 0.5 cube yeast (21 g)
- 200 g wheat flour
- 200 g whole grain rye flour
- 0.5 tsp Salt
- 50 ml olive oil
- 150 g mixed chopped nuts (e.g., almonds, hazelnuts, walnuts)
- flour (for the work surface)
Instructions
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1.
Soak the raisins in lukewarm water. In the meantime, dissolve the yeast with about 200 ml lukewarm water. Mix the flours with the salt in a bowl. Add the dissolved yeast, olive oil, chopped nuts and well-drained raisins to the flour mixture and knead into a smooth dough using the paddle attachment of an electric hand mixer.
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2.
Cover and let rise in a warm place for about 45 minutes until doubled in volume. Preheat the oven to 220 °C (top/bottom heat). Knead the dough again on a floured surface and roll it out into 2–3 rounds about 20 cm in diameter.
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3.
Place the rounds on a baking sheet lined with parchment paper and bake in the preheated oven for 30–35 minutes. Remove, let cool briefly, cut into pieces and serve.
