Light wholemeal loaf hazelnut-raisin
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11 rates
Preparation : 10 min
Cooking : 35 min
Total time : 4 h 15 Rest : 3 h 30
4 people
1 sachet of dry baker's yeast (5 g)
150 g of plain flour
100 g of wholemeal flour
1 tsp of salt
50 g of hazelnuts
50 g of dried raisins
Associated products
Tips
For a crispy crust and a soft crumb, place a tray filled with hot water at the bottom of the oven.
RECIPE STEPS
1
Add 150ml water and the yeast into the metal bowl and run the programme.
- 1 sachet of dry baker's yeast (5 g)
Expert
02:00 / 3 / 37°C
2
Add the remaining ingredients and run the programme.
- 150 g of plain flour
- 100 g of wholemeal flour
- 1 tsp of salt
- 50 g of hazelnuts
- 50 g of dried raisins
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute.
If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish. Cover with a damp cloth and leave to rest for 3 hours at room temperature and away from draughts.
5
Preheat your oven to 210°C.
Lightly knead the dough and then form into an oval shape.
6
Place the dough onto a baking tray lined with baking paper.
Use sa sieve to sprinkle the dough with flour. Cut notches on the dough with a grignette (baker's blade) or a very sharp knife.
7
Cover the dough with a dry cloth and leave it to rise for 30 minutes at room temperature and away from draughts.
8
Bake the loaf for 35 minutes.
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