Summary

Ingredients

• 250 g spelled flour, (whole wheat flour)
• 200 g spelled flour, type 1050
• 50 g hazelnuts, freshly round
• 21 g yeast, fresh
• 265 ml water, lukewarm (approximate)
• 2 tablespoon syrup, (caramel syrup) *
• 15 g sea salt
• 200 g walnuts, rouhly broken into pieces
• 200 g hazelnuts, whole

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Instructions

1. Stir the caramel syrup into the lukewarm water and dissolve the yeast in it. Knead the yeast water with the rest of the ingredients, except for the 200 g nuts, to form a smooth dough. Please no longer than 6-7 minutes, otherwise spelled bread will not rise so nicely later.
2. Now you have two options for further preparation:
3. 1. If you want to eat the bread on the same day, proceed as follows:
4. Cover the dough and let rise in a warm place for 1 hour.
5. 2. If you want to eat the bread on the following day (e.g. for brunch), proceed as follows:
6. Cover the dough and put it in the refrigerator overnight (approx. 8-10 hours). The next day, take the dough out of the refrigerator and let it stand for about 20 minutes at room temperature.
7. After that, the rest of the preparation is the same for both variants:
8. Mix the nuts and knead into the dough. Since there are a lot of nuts, it is a bit of a hassle, but it works. I always do it as follows: Sprinkle some of the nuts on the worktop or baking board. Pour the batter from the bowl onto the nuts and sprinkle with more nuts. Press the nuts into the dough and knead the dough a little until all the nuts are incorporated into the dough.
9. Then shape the dough into a long loaf and place on a baking sheet lined with baking paper. I shape a really long loaf so that it just fits diagonally on the baking sheet. Then cover the bread in a cloth and let rise for about 20 minutes.
10. Meanwhile, the oven is preheated to 220 ° C (bottom and top heat). When the oven has reached temperature, you slide the bread into the oven on the middle rack, swath it vigorously and then switch the oven back to 200 ° C immediately. The bread is baked at this temperature for about 35 minutes until it has a beautiful golden yellow color. If necessary, do a knock test.
11. Before cutting, you have to let the bread cool down well, otherwise it is difficult to cut because of the many nuts when warm.
12. Annotation:
13. The bread is delicious, but also very filling! Therefore, do not plan too many slices per person if you want to serve the bread as a side dish to an appetizer (max. 2 slices per person). The bread is enough for 6-8 people.
14. The bread tastes particularly good as an accompaniment to fine salads, finger food or fine cream soups. But also very easily with any sweet or hearty bread topping, butter, cheese or honey go particularly well with it!
15. *) I always use homemade caramel syrup according to this recipe:
16. Heat the sugar in a saucepan and let it caramelize. Attention! Burns quickly! Deglaze with the same amount of water and simmer on a low flame until the sugar has completely dissolved. You can make a little more syrup, as it keeps very well in the refrigerator in a clean screw-top jar.