Süßes Nussbrot (Sweet Nut Bread)

Love it. Never imagine that rum, hazelnuts and sweetness can be such a  perfect match. Not to mention the bread also has a soft crumb and is packed with lots of hazelnuts …  Great sweet treat.

It’s easy to make – 2-hour sponge plus 1/2 hr first and final fermentations. Yet I think it is better to finish eating on the first day to enjoy a soft crumb because of the short fermentation time.

Thanks Bäcker Süpke for the recipe, also his son for translation! : )

Süßes Nussbrot( Sweet Nut Bread) – Make two 800g loaves

(I modified the steps a bit, since I am not sure of some German/ translations, the bread is fine anyway)

  • The day before:
  • Toast 300g of hazelnuts and chopped into about 8 portions for each (otherwise it’s hard to stick them to the dough as there are many. I skipped the hot water compared with the original recipe)
  • 100g toasted walnut soaked in 50ml of rum
  • Sponge:
  • 300g T55 flour (I used King Arthur)
  • 280ml milk
  • 17g instant dry yeast or 50g fresh yeast
  • Mix and leave for 30-60 mins, until it at least doubles under 24°C (my dough was cold so I left it longer for 2 hrs)
  • Dough:
  • 300g T55 flour
  • All of the sponge
  • 60 g sugar
  • 60 g egg
  • 100 g butter
  • 6 g salt
  • Vanilla (I forgot!)
  • Mix until almost full gluten development. Then mix in the nuts. 1st fermentation for 1/2 hr.
  • Shape the dough . Final fermentation 1/2  hr.
  • Slash the dough. Bake with steam at 180°C. Then lower to 170°C for 45 mins.

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4 Comments

  1. baeckersuepke

     /  November 23, 2009

    Who is Bäcker Spuke? :roll:

    Reply
  2. Cauti

     /  November 23, 2009

    translation wasn`t so good, not worth to mention it :)

    Reply

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