Swiss Nut Bread

Summary

Prep Time	25 mins
Cook Time	1 hr
Total Time	3 hrs 25 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Mix the two types of flour and salt in a bowl. Make an indentation in the middle.
Crumble the yeast and mix well with the honey and half of the lukewarm water. Pour this mixture into the flour pan. Mix with a little flour from the edge to form a dough and dust this with flour. Let the pre-dough rise in a warm place for 45 minutes.
In the meantime, roughly chop the nuts and almonds.
After 45 minutes of rising, pour the rest of the water into the pre-dough and knead everything into a smooth dough for 5 minutes. After about 3 minutes add the nuts and almonds. Cover the bowl with a damp cloth and let the dough rise twice as much in a warm place.
Shape the dough into a round loaf. Place on a baking tray lined with baking paper, cover with a cloth and let rest for another 30 minutes so that the dough can rise a little again (see recipe tip).
Preheat the oven to 230 ° C top / bottom heat.
Brush the risen bread with water. Cut crosswise with a serrated knife. Bake the bread in the 230 ° C oven on the second bottom shelf for 30 minutes. Then reduce the heat to 180 ° C and bake the bread for another 30 minutes. Brush the bread 3 to 4 times with water while it is baking, this results in a nice crust.
Recipe tip: By shaping the bread, part of the carbon dioxide produced by the yeast is lost. If you bake the dough or bread straight away, it becomes very compact. However, if you let the shaped bread rest again, the yeasts continue to produce carbon dioxide, which can be recognized by the renewed rise of the dough. It is usually enough to let the bread stand for about 30 minutes, but this can vary depending on the kitchen temperature.

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