Ingredients with Measurements:
- 1 1/2 cups rye flour
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hazelnuts, chopped
- 1/4 cup granulated sugar
- 1/4 cup honey
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups warm water
- 2 tablespoons vegetable oil
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Parchment paper
Step-by-step instructions:
a. In the bowl of a stand mixer, combine the rye flour, all-purpose flour, cocoa powder, hazelnuts, sugar, yeast, and salt.
b. Add the warm water and vegetable oil, and mix on low speed until a dough forms.
c. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
d. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
e. Preheat the oven to 375°F (190°C).
f. Line a loaf pan with parchment paper.
g. Punch down the dough and shape it into a loaf.
h. Place the loaf in the prepared pan and let it rise for another 30 minutes.
i. Bake the bread for 35-40 minutes, or until it sounds hollow when tapped on the bottom.
j. Remove the bread from the oven and let it cool in the pan for 10 minutes.
k. Transfer the bread to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Rising time: 1 hour 30 minutes
- Cooking time: 35-40 minutes
5. Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 1 loaf
Nutritional information:
- Calories: 160 per slice (based on 12 slices)
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 200mg
- Total carbohydrates: 25g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 4g
Substitutions for ingredients:
- Instead of hazelnuts, you can use almonds, walnuts, or pecans.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the dough for a fruity twist.
- Replace the hazelnuts with chopped dark chocolate for a double chocolate bread.
Tips and tricks:
- Make sure the water is warm, but not too hot, as it can kill the yeast.
- If the dough is too sticky, add a little more flour.
- To check if the bread is done, insert a toothpick in the center. If it comes out clean, the bread is ready.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Slice the bread and serve it on a wooden board with a spread of hazelnut butter.
Garnishes:
- Sprinkle some chopped hazelnuts on top of the bread for added crunch.
Pairings:
- Serve the bread with a cup of hot chocolate or coffee.
Suggested side dishes:
- Pair the bread with a salad or soup for a complete meal.
Troubleshooting advice:
- If the bread doesn't rise, the yeast may be expired or the water may have been too hot.
- If the bread is too dense, it may have been over-kneaded or not risen enough.
Food safety advice:
- Make sure to wash your hands and all equipment before handling the dough.
- Use a food thermometer to check that the bread has reached an internal temperature of 190°F (88°C) before serving.
Food history:
- Rye bread is a traditional bread in many European countries, especially in Scandinavia and Germany.
Flavor profiles:
- This bread has a rich and earthy flavor from the rye flour and cocoa powder, with a nutty crunch from the hazelnuts.
Serving suggestions:
- Toast the bread and serve it with a dollop of whipped cream and a sprinkle of cocoa powder for a decadent breakfast.
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