Hazelnut Bread or My Deconstructed Nutella Slice

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My first nut loaf using this method of adding a paste was actually a Walnut & Raisin one  (I’ll post that one next) I was so please with the results that I tried a hazelnut version straight away.  It worked really well with both nuts and believe it would work with whatever nut.  To you experts you’ll see this is a sourdough from the irregular holes in the crumb but for those who want to use yeast then the principal will be the same, you’ll need to adjust the water amount, unless you want tighter crumb.

This hazelnut loaf tastes strongly of hazelnuts…duh…I hear you say…but I mean more so than the Walnut version.  There is something in McGee’s entry on hazelnuts stating that they have a compound called filbertone (heptenone) which although present in small quantities in the raw state it increases by 600-800 times when the nuts are cooked, giving hazelnuts that strong aroma.

A nutty loaf for me goes really well freshly baked or toasted the next day with cheese or pâté.  I had been enjoying this one in the mornings with just butter (urrmm..my dairy-free margarine) then I had a moment of inspiration or maybe just a dire need for chocolate!

Mmmmmmmm…was about all I could say at the time!

Hazelnut Bread

I’ll talk more about the nut paste when I post the Walnut & Raisin Bread…but by the way it’s worth making it just to spread it on toast, it’s delicious!  The idea of the nut paste came from Dan’s Handmade Loaf book.

I’ve made this as a 300g loaf and 600g loaf.

  • 300g bread flour
  • 120g levain (100% hydration) for those who don’t do hydration 50/50 water/flour
  • 180g water (if using a thirsty flour like the Waitrose Canadian you may want touch more)
  • 6g salt
  • 50g hazelnut paste
  • 50g hazelnuts toasted lightly and roughly chopped- toast til you start to smell aroma but don’t let them darken just a light beige colour
  • 50g of dried fruit if using – I like to soak my fruit first in hot water, when ready drain it and discard the water but if you wish to I can’t see why you couldn’t use the water (cooling it down first obviously)

Hazelnut Paste

  • 30g hazelnuts toasted
  • 30g water
  • 20g (1 tablespoon) runny honey

I start by toasting all of the hazelnuts, dividing the ones for the paste and making that first in order to be cool enough by the time I come to mix the dough.

Mix all the paste ingredients together until you have a fine paste…there’ll be about a tablespoon too much of this enjoy it on your toast!

When you’re ready to mix the dough I add everything together until well mixed and the dough will feel fairly wet and sticky.  Cover it and leave it.

I’m going to do a step-by-step of the way I fold my dough when I post the Walnut & Raisin loaf so you can see what I do.

In the meantime to explain I fold my dough over the course of 3-5 hours at least 3 times but sometimes 4 times.  The time is dependent on how busy I am or how cold it is but usually how busy I am.  I’m someone who’s sourdough fits around my life..selfish I know.

I shape and do last rest before baking.  Slash just before baking.

To Bake:

Pre-heat oven to 200C fan / 220C / 430F for 15mins and have a large metal tray on the bottom of the oven heating up.  After the 15mins add 2 pints of cold water to the now hot tray which should start creating steam.  Leave it again to heat for a further 15mins then you’re ready for the bread.

Word of warming when you open the door stand back a huge amount of steam will come out on to your face.  Bake for about 40-45mins.  If it appears the crust is darkening too much for you halfway way through turn the heat down by 10C.