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Rye bread with hazelnuts

Rye bread with hazelnuts and honey

A sourdough rye bread with lots of hazelnuts and a dab of honey
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Course Breakfast, brunch, Side Dish
Cuisine Bread
Servings 1 Loaf

Ingredients
  

Rye levain

  • 20 gram wheat starter 100% hydration
  • 40 gram whole rye flour 8% protein content
  • 40 gram water

Dough

  • 260 gram whole rye flour 8% protein content
  • 125 gram Wheat flour (bread flour) 12.5% protein content
  • 330 gram water
  • 100 gram rye levain
  • 30 gram honey
  • 7 gram salt
  • 100 gram hazelnuts

Instructions
 

Rye levain

  • Mix 20 grams of mature sourdough starter with with 40 grams of whole rye flour and 40 grams of water.
  • Let it ferment for about 8 hours at room temperature. I shall at least double in size.

Rye bread with hazelnuts

  • Toast the hazelnuts in a skillet over medium heat until the skin starts to release. Let them cool and rub them gently in a towel to make sure that all skin was removed.
  • Mix all the ingredients. Make sure that all flour is hydrated.
  • Let the dough bulk ferment for 4 hours at a temperature of 72°F/22°C.
  • Oil a bread pan, about 10"x5"x2.5"/26x11x6.5 cm in size, and distribute the dough into it.Smooth the surface with a wet spatula.
  • Let the dough proof for about 2.5 hours at 72°F/22°C, or until it has risen about 20-30% of its initial volume.
  • Preheat the oven to 430°F/220°C. Bake the bread for 60-70 minutes, or until the inner temperature reaches 215ºF / 100ºC. It may be necessary to cover the loaf for the last 15 to 20 minutes to prevent the loaf beeing burnt on top.
  • Let the bread cool in the form until you can handle it. Take the bread out of the pan and place it in the oven again for about 5 to 10 minutes.
Keyword baking, sourdough bread
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