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Healthy Hazelnut Bread

After all those cakes and sweet rolls last week it is time for some proper, healthy, filling, solid everyday bread – this time with a nutty twist. Inspired by Cea at I browsed the shelves at Wholefood for something different than grain to add to my bread and picked up a bag of hazelnut flour. Combined with hazelnut oil which I like to use (Coconut oil is another favorite) I figured it would give the whole wheat bread a distinct and interesting nutty flavor.

As a result I think the hazelnut gave the bread quite an edge. The consistency feels more chewy because of the nut flour I think, but it has a nice rich lingering after-taste. I had a slice with pure butter, and you don’t really need anything else when the bread is freshly baked.

… But if you have Nutella or chocolate spread in your cupboard, I highly recommend bringing that out for this bread because that was a match made in heaven. Just thought I’d mention that.

Otherwise honey, jam, cream cheese, brown goat cheese (Norwegian thing) or even a fairly light cheddar will probably work nicely.

Here’s the recipe:

hazelnut, wholewheat and flaxseeds ...

Hazelnut, wholewheat and flaxseeds … among other things.

Hazelnut Wholewheat Bread
1 cup hazelnut flour
1 cup wheat germ
1 cup oatmeal
2 cups wholewheat
1/2 cup flaxseeds
5 cups unbleached white bread flour (approx.)
1 tbsp salt
1 tsp active dry yeast
4 cups fat free skimmed milk
2 tbsp maple sirup
2 tbsp hazelnut oil

  1. Heat the milk and prepare the yeast as directed
  2. Mix all the dry ingredients, but hold back a few cups of white bread flour
  3. When the yeast is ready and the milk is luke warm (104 F), add oil and sirup to the milk and pour the liquid and the yeast into the dry ingredients
  4. Stir and keep adding white flour until the dough is solid enough for kneading on the table
  5. Knead the dough well to get the yeast working (10 minutes). Add more white flour as needed until the dough becomes smooth and easy to work with.
  6. Put the ready dough back in the bowl and cover with plastic, then leave to rise. I left it for 5 hours.
  7. When the dough is about double size, knead and split into two halves, then shape them into round bread and place on a pre-greased baking tray. After-rise until double size again (about 40 minutes).
  8. Brush with milk before baking, and stroke some oil between them if they start growing into each other. Bake about 45-50 minutes on 395 F (200 C) on the lower rack until they have a nice brown color and sound hollow when knocking underneath.
Puh, done kneading ...

Puh, done kneading …


Finished rising.


Preparing for after-rise …


Done. A bit cracked – but delicious.

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I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.

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