Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 400 g flour, luten-free, liht
- 100 g hazelnuts, round
- 1 teaspoon salt
- 1 cube yeast, fresh
- 360 ml water, lukewarm
- 1 tablespoon rapeseed oil
- 1 handful hazelnuts, whole
Print Recipe
Pin Recipe Instructions
- Mix the flour, hazelnuts and salt in a bowl. Dissolve the yeast in the warm water and add to the flour together with the oil. Let everything knead well in the food processor. Finally knead in the whole nuts.
- Grease a loaf pan and pour in the batter with a wet spoon. Now brush the dough with a little oil and cover with a piece of cling film that is also oiled. Let the dough rise in the kitchen until it reaches the edge of the pan.
- Preheat the oven to 230 degrees circulating air. Bake the bread for 10 minutes and then set the temperature to 200 degrees. Bake at this temperature for 20 minutes, brush the bread with oil and bake for another 10 minutes.
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