Hazelnut Bread Loaf

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Post is also available in: Italian

Hazelnut Bread Loaf is a typical bread of Piedmont, where hazelnuts are among the most valuable and appreciated local products.

There are various versions of Hazelnut Bread Loaf, the recipe we followed was to prepare semi-wholemeal loaves. Prepared with wholemeal flour and 0 flour. Flours differ between countries. Flour 0 in Italy generally corresponds to the All purpose Flours. It’s generally used for some breads, for focaccia and for pizza dough, but if you want, you can try with a Bread Flour instead of the All Purpose.

Whole grain hazelnut bread

Toasted and chopped hazelnuts were added to the dough. During cooking, a delicious scent will be released that you will find in the loaves thanks to the essential oils of the hazelnuts.

It’s an excellent bread to be enjoyed alone or stuffed with salami, cheese… but also with jams, chocolate or honey. It’s a particular bread that looks good to be proposed during the holidays such as Christmas dinners and lunches, or to prepare delicious canapés using cheeses, cold cuts, foams, smoked salmon and much more.

It’s an excellent bread to be enjoyed alone or stuffed with salami, cheese… but also with jams, chocolate or honey. It’s a particular bread that looks good to be proposed during the holidays such as Christmas dinners and lunches, or to prepare delicious canapés using cheeses, cold cuts, foams, smoked salmon and much more.

Loaves with hazelnuts

Tips for a Great Hazelnut Bread Loaf

To obtain an excellent hazelnut bread loaf, use flour for bread and not 00 (pastry or cake flour), which is suitable for the preparation of bread with a dough more similar to brioches such as Coffee Bun with Milk. As for hazelnuts instead, look for Piedmontese or excellent quality hazelnuts, your bread will gain in aroma and flavor. And to get the most out of flavor, toast the hazelnuts in the oven, in order to further accentuate their aroma and release the essential oils that will enrich the hazelnut bread dough.

5 from 1 vote

Hazelnut Bread Loaf

"Fragrant semi-whole grain bread with delicious toasted hazelnuts…"
Servings 12 loafs
Prep Time 30 mins
Cook Time 30 mins
Leavening 2 hrs
Total Time 3 hrs

Ingredients

  • 30 g Fresh Yeast or 10 g Instant Yeast
  • 1 tbs Caster Sugar
  • 250 – 300 ml Water
  • 300 g Whole-Wheat Flour
  • 350 g All Purpose Flour
  • 100 g Hazelnuts shelled, toasted and coarsely chopped
  • 1 – 2 tsp Salt
  • 6 tbs Extra Virgin Olive Oil

Instructions

  • Shell the hazelnuts and toast them in a pan over medium heat, let them cool, remove the parchment and chop them coarsely. Or buy the ones already clean and toasted, but heat them for a few minutes before chopping them, in order to release the oils.
  • In a bowl, crumble the yeast, add the sugar and dissolve everything with a part of warm water. Let it rest for 10 minutes.
  • In a bowl, mix the two flours, also adding the hazelnuts and salt.
  • Pour in the yeast mixture, oil and the rest of the water and knead until you get a smooth dough. Let it rise for 1 hour.
  • Knead the dough on a floured surface for 2 – 3 minutes. Divide it into 12 equal loaves.
  • Place them on 2 baking sheets, greased or lined with parchment paper, so that they are spaced apart, and cover them with a kitchen towel, letting them rest for 1 hour.
  • Heat the oven to 220 °C, once hot, bake loaves for 25 minutes.
  • Once cooked, take them out of the oven and let them cool on a grill.

Notes

* approximate calorie calculation

Did You Make This Recipe?
Tag @RecipesJourney on Instagram, Twitter and Facebook using the hashtag #recipesjourney
Author: recipesjourney
Calories: 314kcal
Course: Bread and Leavened
Cuisine: Italian
Keyword: Whole Grain
Difficoltà: Easy
Temperatura: 220 °C/428 °F

Nutrition

Serving: 96g | Calories: 314kcal | Carbohydrates: 43g | Protein: 9g | Fat: 13.1g | Sugar: 1g

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