Lenten bread with hazelnuts
4 servings
20 minutes
Lean bread with hazelnuts is an exquisite combination of simplicity and rich flavor. Its roots trace back to European culinary traditions, where lean baking symbolized modesty and the skill of bakers. This bread delights with its dense texture, crispy crust, and soft, aromatic crumb enriched with hazelnuts—a nut with a rich, creamy-nutty taste. Toasted nuts add pleasant crunchiness and subtle aroma to the bread. It is ideal for breakfast, especially paired with honey or jam, and makes an excellent complement to soups and salads. With no animal products included, this bread is suitable for vegetarians and those observing fasting. The simplicity of preparation makes it accessible even for novice cooks.
1
In a bowl, mix flour, water, yeast, and salt. Knead the dough for at least 10 minutes, as this affects the bread's airiness. Transfer to an oiled bowl, cover with a towel, and let it sit for 1 hour.
- Coarse-ground flour: 500 g
- Water: 350 ml
- Salt: 10 g
- Fresh yeast: 10 g
2
Then mix whole nuts into the dough and shape it into a loaf or bread.
- Shelled hazelnuts: 100 g
3
Place the dough on a cornmeal-dusted baking sheet, cover with a towel, and let it sit for 1 hour.
- Cornmeal (polenta): to taste
4
Meanwhile, preheat the oven to 220 degrees.
5
Bake the bread for 35–45 minutes, then reduce the temperature to 200 degrees and bake for another 10 minutes.
6
Chill and serve.
