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Haselnussbrot (hazelnut bread): recipe illustration
Breakfast

Haselnussbrot (hazelnut bread)

A soft, fragrant bread with toasted hazelnuts scattered through the crumb and a light touch of honey. It goes well with fresh cheese and jam, and is best eaten at breakfast or teatime.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

403 kcal per serving

Protein
11.7 g
Carbohydrates
52.4 g
of which sugars
6.2 g
Fat
14.8 g
Fiber
5.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 170 °C and toast the hazelnuts for 10 minutes, then rub them in a tea towel to remove the skins and roughly crush them.
  2. In a bowl, dissolve the yeast in the lukewarm water with the honey and leave for 5 minutes.
  3. In a large bowl, mix the flours, salt and cinnamon, then add the yeasted liquid and the oil.
  4. Knead for 8 minutes until you have a smooth, elastic dough, then fold in three quarters of the hazelnuts.
  5. Cover and let rise for 1 h 30 in a lukewarm place until doubled in size.
  6. Shape a round loaf, place it on a tray lined with baking paper and let it rise for 30 minutes.
  7. Preheat the oven to 200 °C, scatter the remaining hazelnuts over the top and bake for 40 minutes.
  8. Check it is cooked through and let it cool on a rack before slicing.

Variations and tips

Raisin version. Add 50 g of raisins, rehydrated in the lukewarm water, while kneading.

Using what you have. Whole hazelnuts are easy to find, but you can use ready-chopped hazelnuts to save time.

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Original Ecomely recipe.