After all the sweet breads, stollen and cookies during holiday season I need now a bread with lots of whole wheat and healthy ingredients. When I take a look at my pantry I found a lot of leftover nuts from Christmas baking. In my fridge I found an open pot of yoghurt so I decided to use it up, too.
The bread I bake with this ingredients is hearty and healthy and very delicious.
Bread with Nuts
yields 2 Breads from about 1kg
- 190g flour, Type 550
- 190g water
- 20g Starter
- 400g sourdough (100% Hydration)
- 1000g wheat, freshly ground
- 25g Salt
- 2g fresh yeast (optional)
- 250g yoghurt
- 550g water
- 100g hazelnuts
- 100g walnuts
- 100g pumpkin seeds
Mix water, flour and starter for the sourdough and ferment it overnight at 28°C (16 hours).
Toast the pumpkin seeds and set aside to cool down.
The next morning: Mix all ingredients for the dough and knead it for about 8 min, add the toasted seeds and nuts and mix in low speed until it is incorporated.
Ferment the dough for 1 hours.
Shape the dough into two oval loaves and place them, seam-side-up, in a well-floured, linen lined baskets or glass bowls and proof for 1,5our.
Slash the loaf directly before baking.
Bake for 40 min at 250°C with steam on a hot stone.