Today, I created this wonderful Rye Spelt Wheat Sourdough Bread Studded with roasted Hazelnuts! Ooh yes! I doubled my recipe to create 1 huge, well risen, big bread!!! Just look at this beauty:
This is a really easy recipe to make. You combine every ingredient in your Kenwood machine with dough hook. Knead it for at least 3 minutes. Add in the salt & hazelnuts. Knead some more. Rise 2nd time & bake for about 40 minutes. Cool. Slice. Munch. Repeat. Store in a big organic bag.
If you think, this is one huge bread, let me tell you how many grams this really is: 2068 grams! You could easily divide the bread dough into 2 equal portions & let is rise for the 2nd time in an apart oiled bread tin. This way is an option. So, I know you like to know how the bread looks on the inside, right? Well, it looks quite fabulous even:
It is delicious smeared with butter, a good slice of grilled ham or some good cheese on top!
Recipe: For 1 huge big bread of + 2 kg! (Mine was 2 kg 67 gram!)
450 gr active rye sourdough
450 gr organic white wheat flour (French T 65)
250 gr organic white spelt flour
250 gr organic rye flour (French T 130)
300 ml lukewarm nearly hot water
325 gr roasted peeled hazelnuts (I buy mine like this)
12 gr of ground table salt
- Use Kenwood machine & place dough hook in. In the large fitted bowl, add all ingredients except the salt & hazelnuts! So, put rye sourdough into the bowl. Add with white wheat flour, spelt flour, rye flour & nearly hot water. I placed a big towel over my machine because it has now a whole bunch of flours & to prevent smearing the walls in my kitchen with sourdough-water-flour mix! We won’t want that, do we? Begin on low-speed to mix everything in. Gradually, turn speed on higher volume. Mix for about 2 minutes & then, stop machine & spread the dough out to add the salt, evenly divided & the hazelnuts too. Mix on low-speed for another minute or so & then on medium-high speed for about 4 minutes or so. Your dough will be sticky, stretched & elastic! And that is what want! 🙂 Yes!
- Oil a big bowl with sunflower oil on all sides. Flour your hands a bit & turn dough onto kitchen counter. Knead for 1 minute extra your dough & make a roundish shape to fit your bowl. Place a big plastic bag over the bowl & put into a warm place to rise for the 1st time for about 3 hours! Then, take bag off & turn risen dough onto itches counter with help of a dough scraper. It is easier this way. Knock back the air!
- Then, oil a big bread container with oil, on all sides & shape your bread into the right size & shape of your bread tin. I used a big rectangle one. Place bread dough in it. Place the plastic bag over it & put into a warm spot for the 2nd rise. Now for about 1 + 1/2 hours. Just before baking your bread, preheat your oven to 230°C (446 F) for about 15 minutes. Place bread tin in the lower end of your oven & bake for about 15 minutes. Now, place aluminium foil all over the top of your bread to prevent turning black on the top, to prevent it from getting burned. Now, lower your oven to about 210° C a bake for another 25 minutes. See that the foil doesn’t get blown away from the fan in the oven. My bread was fully baked & very well risen after being baked for 40 minutes in total. Remove foil carefully. Turn bread carefully out of the oven tin & place onto a wire rack to cool down completely! 🙂 Cool. Slice. Munch. Repeat. Store in a big organic bag.