The Hazelnut and Raisin Rye Bread Recipe The hazelnuts and raisins in this version add a little sweetness and crunch to the bread. Try experimenting with different combinations of your own favorite nuts and dried fruit.
Fermenting, rising, and proofing time:
overnight, then 1 1⁄2 hrs
For the starter
1 cup rye flour
2⁄3 cup plain yogurt
1 tsp dried yeast
1 tbsp molasses
For the dough:
1 cup rye flour
1 1⁄2 cups bread flour, plus extra for dusting
2 tsp salt
½ cup hazelnuts, toasted, and coarsely
¼ cup raisins
vegetable oil, for greasing
1 egg, beaten
1 In a bowl, mix all the starter ingredients together with 1 cup lukewarm water. Cover and leave overnight. When you look at it the next day, it should be bubbling.
2 For the dough, mix the flours together with the salt, then stir into the starter. Mix to make a dough, adding extra water if required. Turn out onto a floured surface and knead for 5–10 minutes, or until smooth and springy.
3 Stretch out the dough to a rough rectangle, scatter the hazelnuts and raisins on top, fold it over, and knead gently to incorporate. Shape into a ball and place in an oiled bowl, covered with plastic wrap. Leave in a warm place for 1 hour, until doubled in size.
4 Flour a baking sheet. Lightly knead the dough again, then form it into a shape like a football. Lift onto the sheet, cover loosely with plastic wrap, and leave to rise again for another 30 minutes.
5 Preheat the oven to 425°F (220°C). Brush the loaf with egg and slash along its length. Bake for 20 minutes. Reduce to 400°F (200°C) and bake for 20–30 minutes, until dark golden. Leave to cool on a wire rack.
This rye bread will keep, wrapped in paper, for 2–3 days.
Rye bread makes a healthy alternative to sandwich bread. It is denser in the crumb, so makes a more substantial bite. The addition of a variety of seeds, nuts, and fruit brings crunch, extra nutrition, and texture to the finished bread. It is especially delicious with roast beef and pickles, or with cheese.
|Hazelnut and Raisin Rye Bread|