Rustic walnut, hazelnut, and dried apricot bread

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What you need

1 ½ cup (200 g) wheat flour 1/ cup (50 g) rye flour 5,70 fl oz (170 ml) water 0,18 oz (5 g) fresh yeast or 1 tsp (2 g) baking powder for bread 1 tsp (5 g) salt 2,60 oz (75 g) dried apricots 0,7 oz (20 g) walnuts 0,7 oz (20 g) hazelnuts

Así puedes prepararlo

Knead all the ingredients except for the nuts in the Bread Maker, until the dough is smooth and elastic, then add the nuts and distribute throughout the dough. Leave to rest in the Bread Maker at room temperature for 2 hours, covered with a cloth so it won’t dry out.Once rested, shape into a ball and leave to rest again for 1 hour and a half.Preheat the oven at 374 ºF (190 ºC); make a few cuts with a knife from the centre outwards, then bake the bread inside the Bread Maker for 20 minutes.  Leave the bread to cool on a rack.

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