Summary

Ingredients

• 500 g flour (wheat flour)
• 500 g flour (rye flour)
• 1 cube yeast, fresh
• 1 teaspoon sugar
• 600 ml water, lukewarm
• 1 bag naturally sour dough
• 4 teaspoons salt
• 200 g hazelnuts, whole
• 1 carrot (s)

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Instructions

1. Preheat the oven to 50 °. Put the flour in a bowl, make a well, crumble in the yeast, sprinkle with the sugar, pour in about 100 ml of the warm water and stir with your fingers. Cover with a towel and place in the preheated, re-opened oven, let rise for 20 minutes, blisters must have formed.
2. Now add the salt and the warm (heating) sourdough to the edge. Add the rest of the water and the hazelnuts. Process with the dough hook of the mixer for approx. 5 minutes. Cover again to rise, place in the oven preheated to 50 ° and then turned off, leave to rise for 20 minutes.
3. 2 small Grease loaf tins (or 1 large one) with oil, divide the dough, knead each piece again by hand. Knead a grated carrot under a piece of dough. Shape each piece into a sausage the length of a box and place in the molds. 20 min. Walking time.
4. Preheat the oven to 220 °. Place the bread on the wire shelf on the second bottom rail, bake for 20 minutes at 220 °, remove, remove from the edge with a knife and the bread still
5. Bake once at 200 ° for 40 minutes without a mold. Remove and brush with hot water while still hot for a shiny surface.