Summary

Ingredients

• 100 g nuts
• 500 g natural yourt, 1.5% fat
• 1 tablespoon sugar
• 100 ml water
• 20 g yeast
• 300 g rye flour type 1150
• 300 g wheat flour Tpye 550
• 1 tablespoon salt
• 1 tablespoon olive oil

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Instructions

1. Halve or roughly chop the nuts, e.g. almonds. Personally, I prefer to take hazelnuts and leave them whole because my bread is sliced with an electric slicer. That results in thin slices anyway. Whole hazelnuts may fall out when cut with a bread knife.
2. Dissolve the yeast and sugar in the lukewarm water. Mix the two types of flour, add the yeast and sugar mixture and mix briefly. Add the yoghurt, olive oil and salt and knead. With me in the KA food processor, level 1 approx. 10 minutes, level. 2 approx. 10 min. Finally, add the nuts and fold in. Let rise in a warm place for 30 minutes.
3. Now stretch and fold! Let rise again for about 40 minutes. Stretch and fold again. Now let rest for a short 5 - 10 minutes covered and shape into bread. Let rise in the covered proofing basket for about 1 hour until the dough has risen well. The end up.
4. Place the bread on a pizza or bread peel dusted with rye and cornstarch, cut into it and, if possible, shoot it onto a preheated baking stone. Swaths!
5. Baking times and temperatures:
6. Baking at 250 ° C for about 10 - 15 minutes, we like it darker. Bake the oven to 200 ° C, turn down for 30 minutes. Bake the oven to 180 ° C, turn down for 10 minutes. Then do the knock test!