* Exported from MasterCook *
Bread, Spelt and Hazelnut
Recipe By :Manu
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Grains
Hand Made Italian
Low Fat Nuts
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Starter:
200 g bread flour -- or all-purpose flour, 1 1/2 cup
160 ml lukewarm water -- 2/3 cup
4 g active dry yeast -- 1 1/2 tsp
Bread:
180 g spelt flour -- 1 1/2 cup
40 g all-purpose flour -- or bread flour, 1/3 cup
130 g hazelnuts -- 4 1/2 oz.
1 tbsp honey
10 g salt -- 2 tsp
150 ml water -- 2/3 cup
The crust is crunchy, while the crumb is light and fluffy with the
occasional crunch from the hazelnuts. It is an absolute keeper.
Prep: 3 hr
Cook: 30 min
Total: 3 hr 30 min
Serves: 2 medium sized baguettes
Mix the yeast in the lukewarm water. Add the flour and mix well.
Cover and keep aside to rise for at least 1 hour, or until it doubles
in size and it becomes bubbly.
In the meantime, mix together the remaining flours, salt, hazelnuts and honey.
When the starter is ready, add it to the flour and hazelnut mixture.
Knead well with an electric mixer fitted with a paddle attachment,
while adding the water little by little. Knead for at least 5
minutes, or until the dough becomes smooth and it detaches from the
sides of the bowl. Make the dough into a ball and keep it aside to
proof for 1 hour or until it doubles in size.
Gently place the dough onto a floured surface. Cut it in 2 and shape
into 2 baguettes. Do do so, gently flatten 1 half of the dough and
make it into a rectangle, then roll it on itself and press it down to
seal it. Repeat with the other half of the dough.
Put the bread on a baking tray covered with baking paper. Sprinkle
with some flour and score the top a few times with a sharp knife. Let
the bread rest and rise for 20 minutes.
In the meantime, pre-heat the oven at 400F/200C with a bowl of
water inside. This will create some steam that will create a good crumb.
When the oven is hot, remove the bowl with water and bake the bread
for 25 to 30 minutes or until the crust becomes brown and hard.
Let it cool down on a wire rack before slicing it.
NOTES:
This bread is perfect on its own or with cheese.
Source:
"adapted from Un Dejeuner de Soleil"
S(Internet Address):
"http://www.manusmenu.com/spelt-and-hazelnut-bread";
Yield:
"2 medium baguettes"
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Per Serving (excluding unknown items): 101 Calories; 3g Fat (24.2%
calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 243mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : You can serve it plain, but it is the perfect bread
to serve with a cheese platter.