Nut bread
Toast the nuts in a dry frying pan until lightly golden, place them in a clean kitchen towel. Massage the nuts so that most of the shell comes off. Walnuts can be used without toasting them first.
- 500 g wheat flour
- 100 g fine whole wheat
- 1 - 2 teaspoons sugar
- 1.5 ts salt
- 0.3 tsp dry yeast
- 5 dl water
- 1 ts eplesidereddik
- 125 g hazelnuts
- wholemeal flour
- Toast the nuts in a dry frying pan until lightly golden, place them in a clean kitchen towel. Massage the nuts so that most of the shell comes off. Walnuts can be used without toasting them first.
- Place all the dry ingredients in a baking bowl and mix well. Add the water, apple cider vinegar and nuts, and mix quickly to form a loose and sticky dough. Cover the bowl with a lid or plastic wrap, and let the dough rise at room temperature for 10-20 hours.
- Stretch and fold the dough by pulling it up from the edge of the bowl and folding it in towards the center. Continue around the entire dough 4-6 times. If the dough still seems loose, you can repeat the process one more time. Then let the dough rise for 1-2 hours, until it has increased in volume.
- Half an hour before baking, preheat the oven to 250 degrees, top and bottom heat. At the same time, place a cast-iron casserole dish (approx. 24 cm in diameter) with a lid on a wire rack on the lowest rack in the oven, so that it is thoroughly hot before adding the bread.
- When the bread has finished rising, carefully remove it from the bowl with a spatula and tip it into the hot pot. If you are using a proofing basket or baking paper, lower the bread into the pot from there. Sprinkle a little all-purpose flour over the bread, and then make a few cuts with a paring knife or razor blade. Put the lid on and bake for 30 minutes. Then remove the lid, lower the temperature to 225 degrees and bake for another 10-15 minutes, until the bread has a nice golden color. Remove the bread from the pot and let it cool completely on a rack before cutting into it.
Place all the dry ingredients in a baking bowl and mix well. Add the water, apple cider vinegar and nuts, and mix quickly to form a loose and sticky dough. Cover the bowl with a lid or plastic wrap, and let the dough rise at room temperature for 10-20 hours.
Stretch and fold the dough by pulling it up from the edge of the bowl and folding it in towards the center. Continue around the entire dough 4-6 times. If the dough still seems loose, you can repeat the process one more time. Then let the dough rise for 1-2 hours, until it has increased in volume.
Half an hour before baking, preheat the oven to 250 degrees, top and bottom heat. At the same time, place a cast-iron casserole dish (approx. 24 cm in diameter) with a lid on a wire rack on the lowest rack in the oven, so that it is thoroughly hot before adding the bread.
When the bread has finished rising, carefully remove it from the bowl with a spatula and tip it into the hot pot. If you are using a proofing basket or baking paper, lower the bread into the pot from there. Sprinkle a little all-purpose flour over the bread, and then make a few cuts with a paring knife or razor blade. Put the lid on and bake for 30 minutes. Then remove the lid, lower the temperature to 225 degrees and bake for another 10-15 minutes, until the bread has a nice golden color. Remove the bread from the pot and let it cool completely on a rack before cutting into it.
