This is a recipe my aunt from Höhnhart, Upper Austria shared with me (thank you Berta :-)). Berta and I are connected by our passion for bread and while she has been a master for years, I’m just at the beginning of my bread journey!
This bread is super-delicious with just butter and cheese. Add carrots, celery and some chutney and you have a perfect afternoon snack!
Ingredients (makes 2 breads)
- 21g fresh yeast (or 7g dry yeast)
- 200g strong white bread flour
- 200g rye flour
- 6g salt
- 200g water, lukewarm
- 50g olive oil
- 150g roughly chopped nuts (almonds, hazelnuts, walnuts – whatever you have)
How to make the breads
- If you are using fresh yeast, mix the yeast with 200g lukewarm water. (With dry yeast, simply add all ingredients together in one go.)
- In a separate bowl, mix the flours and salt with a balloon whisk.
- Add the dissolved yeast and water, olive oil and the mixed nuts to the flour bowl.
- Use the dough hooks of your hand mixer and knead the dough until smooth. Alternatively, hand-knead for 5 minutes or so. I added a little bit more water to get the right hydration as the rye flour I used was very coarse.
- Cover the bowl with a clean kitchen towel and leave to rest in a warm place for 45 minutes until the dough has doubled in size.
- Preheat the oven to 180°C (gas mark 4).
- Line a baking tray with baking paper.
- Turn the dough out onto a clean work surface and knead for a minute.
- Divide the dough into two parts.
- Roll out each part to reach 25cm in length. You can work with a rolling pin or just work the dough into a round or oval shape with your hands.
- Place the loaves onto the baking tray.
- Bake for 25 – 30 minutes.
- Cool on a wire rack.
Thanks for the tasty recipe Berta!