After my first attempt at homemade bread without a machine, I continue the adventure… This time, I explore a bread semi complete with hazelnuts and raisins. A delight !!
For those who have not yet embarked on the adventure of homemade bread, I hope it will give you want and it will be an opportunity to take the plunge… You will see, it is so delightful. In fact, I believe that in cooking, there are a lot of fears, especially with the classics such as bread, but as soon as we succeeded, we want to continue the exploration.
Also, I will be sharing soon with you another great success story in the same style… You guess !?
I believe that I if I want to go further, I have to equip the book Breads, and pastries home-step…
A small slice of that good bread is perfect for breakfast, or toasted with a little goat cheese…
Bread semi complete with hazelnuts and raisins
Save Print Ingredients
- 300 g flour T55
- 200 g whole-wheat flour T110
- 30 cl of water
- 1 c. c. of salt
- 12 g of baker’s yeast fresh
- 2 large handfuls of shelled hazelnuts
- 2 large handfuls of raisins
- In a bowl, pour the flour, water and salt. Mix everything by hand. When the dough begins to form, knead until a ball is formed. Leave it in your bowl and cover it with a clean cloth. Let it rest for 30 minutes.
- Then add the crumbled yeast cake mixture and start kneading by folding the dough in on itself. Stir in the hazelnuts and raisins.
- Don’t hesitate to work the dough on your work surface until you feel it turns. It must be elastic and the yeast is perfectly incorporated.
- In order that the dough does not stick to your bowl during the thrust and, for not to tear it, I advise you to lightly oil the container using a paper towel, then dust in flour to give a light veil white.
- Form a ball with the dough, drop it in your bowl and cover with a dish towel. Leave it at room temperature for 3 hours. The best is to place it to a radiator while hot. The dough should at least have doubled in volume.
- Dégazez then your dough by pressing gently with your fist. Form a ball and place on a baking tray previously covered with baking paper. Flour lightly the ball and make cuts in a cross using a knife clean and sharp.
- Place a tea towel over the bowl and let stand 40 minutes at room temperature.
- Preheat your oven to 210° c in convection. During the resting time of the dough, place a pie pan filled with water in the bottom of the oven.
- Bake at mid-height for 30 minutes.
- Then return to your bread and continue to cook in the oven for another 5 minutes at 180°, but without water.
- Let cool your bread on a rack outside the oven.