HAZELNUT AND COCOA BREAD

– Mix Rustico
TAKE A LOOK AT THE RECIPE

HAZELNUT AND COCOA BREAD

Doses for:

4 people

Preparation:

1 hour 30 min + 1 hour

Difficulty:

medium

Cooking:

baking tray

Violly
Violly
Hello everyone I am Violly, and today I prepare you a new recipe: HAZELNUT AND COCOA BREAD! Follow me as we begin to knead!!!

Ingredients list:

  • 300g Rustic Mix
  • 30g bitter cocoa
  • 20g granulated sugar
  • 2g of salt
  • 200g water
  • 6g fresh brewer’s yeast
  • 60g already toasted hazelnuts

Step 1

Heat the oven with ventilated mode to about 40 degrees and prepare a saucepan with water. Put the flour, cocoa, sugar and ¾ of the water into the bowl of the mixer and let it do an autolysis for 20 minutes. After this time, add the remaining water in which you will have dissolved the yeast, and activate the planetary mixer with the flat beater or the K beater. Stir for a few minutes and then first pour the oil and when the latter has been incorporated, add the salt too . Finally the hazelnuts chopped in half. Light the fire for the saucepan with the water, when it boils put it inside the oven in the lowest part.

Step 2

At this point, use a tarot to move the dough a bit, cover the bowl with plastic wrap and let it rise until doubled in size. After about 1 hour and a half, the dough should have doubled in size, at this point turn it out onto a well-floured surface and, without deflating it too much, give it the shape of a loaf. Place it on a baking sheet lined with parchment paper and let it rise again until almost doubled.

Step 3

After about an hour, turn on the oven at 230 degrees in static mode and with a jet of steam, if you don’t have a steam oven, just put a saucepan on the bottom when you heat the oven and when you bake the bread, throw in some ice cubes. in this way steam is created and it is used to make a nice crunchy crust on the outside and stay nice and moist inside.

Step 4

Cook for 10 minutes at 230° and then lower to 200° until it is cooked, in total it should take about 30 minutes. When it’s ready, take it out of the oven and let it cool on a wire rack. This bread is good both with a red fruit jam: raspberries, blackberries and blueberries or with honey cheese and raw ham!

Thank to:

” Blogger with an interest in Cooking and all things food!!! “

Violly

Altre Ricette

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