Chocolate nut bread
500 g Plain Flour / Patisserie Flour Bakers@Home
330 ml Water (lukewarm)
8 g Dried yeast / 20 g Fresh yeast
8 g Salt
160 g Nut mix Bakers@Home
Food processor (optional)
Baking / release spray / baking paper
Recipe for 2 breads
Weigh all ingredients.
Knead all ingredients into a smooth dough with lukewarm water.
Add a little extra water if the dough seems too dry during mixing.
Knead slowly with a food processor for 3 minutes and 7 minutes on medium speed to a smooth dough (or 20 minutes by hand).
Mix in the filling briefly (1 min) until well distributed.
Cover the dough with a tea towel and let it rest at room temperature for 15 min.
Divide the dough into two equal pieces.
Press the dough pieces flat and make into a ball.
Spray the baking tray with baking spray or line it with parchment paper.
Place the dough balls on the baking tray, keeping enough space between the loaves.
Cover the dough with a tea towel and let it rise at room temperature for 45 min.
Preheat the oven to 220 degrees.
Place the baking tray in the center of the preheated oven and bake at 220 ° C for 25-30 minutes.
After baking, let the bread cool on a wire rack.
When the bread is completely cold, you can decorate it with melted chocolate.