Nut Bread

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Nut Bread
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Health Score:
6,3 / 10
2 h. 20 min.
ready in 14 h. 20 min.
Ready in


For the starter
200 grams all-purpose flour
50 grams Bread flour
For the main dough
20 grams Yeast
50 milliliters lukewarm milk
250 grams Bread flour
1 Tbsp Rye flour (Type 1150)
50 grams Sourdough (available at the bakery)
20 grams honey
25 grams softened butter
10 grams salt
20 grams shelled Walnut
20 grams Hazelnuts
20 grams Pine nuts
20 grams Shelled pistachio
20 grams Pumpkin seed
30 grams raisins
Pastry flour (for the work surface)
How healthy are the main ingredients?
raisinshoneyWalnutPine nutsPumpkin seedsalt

Preparation steps


For the starter: In a bowl, whisk together the all-purpose flour and the bread flour. Stir in 225 ml (approximately 3/4 cup) of water. Cover and let sit overnight in a warm place: about 25-27°C (approximately 77-80°F).


For the main dough: in a bowl, dissolve the yeast in the lukewarm milk. Add the starter, the bread flour, rye flour, sourdough, honey, softened butter and salt and knead until the dough is smooth and elastic.

Knead in the nuts, seeds and raisins, lightly sprinkle the dough with flour, cover with a cloth and let rise in a warm place 25-27°C (approximately 77-80°F) for 30 minutes.


Knead the dough into a ball, then flatten to a rectangle.


Shape into a ball by folding in the sides and the ends towards the center. 


Preheat the oven to 250°C (approximately 475°F). Line a baking sheet with parchment paper. 

Place the shaped dough on the baking sheet seam-side down, cover with a cloth and let rise 30 to 45 minutes in a warm place. Place the baking sheet on the bottom rack of the oven and pour 1/4 cup of water onto the floor of the oven to create steam. After 10 minutes, reduce the oven temperature to 200°C (approximately 400°F) and bake the bread until golden brown and cooked through, about 30 minutes.