Hazelnut Bread

This delicious, good-for-you bread is everything the original French bread is but without any kneading!!

120g wholewheat flour
250g cake flour
30ml + 30ml rolled oats
50g hazelnuts, roughly chopped
7,5ml salt
2,5ml instant yeast
360ml tepid water
15ml hazelnut oil
5ml honey

Add the wholewheat flour, cake flour, 30ml oats, hazelnuts, salt and yeast to a mixing bowl and stir through.
Pour the water, hazelnut oil and honey into the dry mixture and mix again.
You want the mixture to be barely wet (no excess fluids) but still have all the ingredients moist so that it comes together.
Cover the bowl with plastic wrap and let it stand at room temperature for about 12 hours.
Preheat your oven to 230℃. Place a cast iron pot with its lid inside the oven while it warms up.
Place a large square of baking paper on a work surface and scrape the dough onto it.
Shape the dough into a ball as best you can – it will be very sticky!
Sprinkle the remaining 30ml oats over the bread.
Remove the pot from the oven and lower the bread into it by lifting it by the corners of the paper.
Replace the lid and bake for 20 minutes.
Cool the bread on a wire rack before slicing.

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