Nut Bread
Nut Bread is a recipe with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g wheat flour Type 550
- 50 g flour (type 1050)
- 20 g yeast
- 50 ml milk
- 250 g flour (type 1050)
- 1 tbsp rye flour (type 1150)
- 50 g sourdough starter (available at bakery)
- 20 g honey
- 25 g butter
- 10 g salt
- 20 g walnut kernels
- 20 g hazelnut kernels
- 20 g pine nut kernels
- 20 g pistachio kernels
- 20 g Pumpkin Seeds
- 30 g Raisins
- flour (for dusting the baking sheet)
Instructions
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1.
Sift all flour together into a bowl and stir in 225 ml water to make the pre‑mix. Cover and let sit overnight at about 25–27°C.
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2.
Dissolve the yeast in lukewarm milk. Add the pre‑mix, sifted flour, sourdough starter, honey, lukewarm butter, and salt to the yeast mixture; knead into a smooth dough. Finally fold in the nuts, seeds, and raisins, then quickly knead again. Lightly dust with flour and cover with a cloth; let rise for 30 minutes at 25–27°C.
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3.
Knead the dough together and shape it into a ball. Flatten the ball from both sides by tapping with your hands. Then fold the dough plate inwards on each side to the middle.
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4.
Re‑shape into a ball by folding the dough toward the center from all sides, giving the loaf its smooth, crack‑free appearance.
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5.
Line a baking sheet with parchment paper and place the finished nut bread on it, ensuring the seam lies at the bottom. Cover with a cloth and let rest for 30–45 minutes. Preheat the oven to 250°C. Slide the loaf onto the lower rack. Pour 1/4 cup of water into the oven floor to create steam, which helps the bread rise evenly and prevents side cracks. After 10 minutes reduce the temperature to 200°C and bake for an additional 30 minutes.
