Summary

Ingredients

• 150 g hazelnuts
• 42 g yeast
• 500 ml water, lukewarm
• 500 g wholemeal spelled flour
• 1 tablespoon, leveled salt
• 2 tablespoon apple cider vinegar
• Fat and flour for the mold

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Instructions

1. Preheat the oven to 225 ° C. Grease a 25 cm long loaf pan and dust with flour. Roughly chop the hazelnuts. Crumble the yeast in a bowl. Pour in ½ l lukewarm water and dissolve the yeast in the water while stirring.
2. Mix the flour and salt in a mixing bowl. Add the yeast water, the vinegar and the chopped nuts and knead in with the dough hook of the hand mixer. Continue kneading for about 3 minutes until you have an even, more fluid dough. Immediately pour the dough into the prepared pan.
3. Bake in the oven on the middle rack for 35 minutes. Turn off the oven and let the bread rest in the oven for about 5 minutes, then take it out. Remove from the edge of the mold with a knife, fall out of the mold and let cool down.