Best 2 Hazelnut Wheat Bread Recipes

Are you in search of a delectable and wholesome bread recipe that combines the nutty flavor of hazelnuts with the goodness of whole wheat? Look no further! In this article, we'll guide you through the process of creating an irresistible homemade hazelnut wheat bread. With its crispy crust, soft and fluffy interior, and a delightful aroma that fills your kitchen, this bread will surely become a favorite in your household. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!

Here are our top 2 tried and tested recipes!

HAZELNUT WHEAT BREAD

Hazelnut Wheat Bread image

I developed this recipe in an effort to match the flavors of our favorite store-bought bread, adapting it to a recipe in my bread machine manual. It's a hearty, great-tasting loaf! -Ruth Fanger, Monroe, Oregon

Provided by Taste of Home

Time 3h20m

Yield 1 loaf (1-1/2 pounds, 12 pieces).

Number Of Ingredients 14

Ingredients

1 cup water (70° to 80°)
1 tablespoon honey
1 tablespoon butter, softened
3 tablespoons toasted wheat germ
2 tablespoons mashed potato flakes
1 tablespoon nonfat dry milk powder
1 tablespoon ground flaxseed
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 teaspoon salt
1-1/4 cups whole wheat flour
1 cup bread flour
1/4 cup chopped hazelnuts
1-1/2 teaspoons active dry yeast

Steps:

In bread machine pan, place all ingredients in order suggested by manufacturer. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

Nutrition Facts : Calories 127 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 213mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD

Roasted Hazelnut Raisin Whole Grain Wheat Bread - Direct Method image

This is a short-cut method to my all time favorite bread. The loaves are light and very flavorful. Do not skip the autolzye or resting period or kneading time will greatly increase. This is a combination of methods and recipes by Jeffery Hamelman and Peter Reinhart.

Provided by Red_Apple_Guy

Categories Yeast Breads

Time 2h15m

Yield 2 medium loaves, 32 serving(s)

Number Of Ingredients 8

Ingredients

5 cups whole wheat flour (605 g, I use fresh ground wheat berries)
2 cups water (443 g room temperature)
2 teaspoons salt (11.4 g table salt or fine sea salt)
2 1/2 teaspoons instant yeast (8.5 g)
1 1/2 tablespoons honey (18.9 g)
1 tablespoon butter (softened - 14 g)
1 cup hazelnuts (113 g roughly roasted & roughly crushed)
1 cup raisins (113 g)

Steps:

Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
Add salt and yeast, butter and honey and knead for 5 minutes.
Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
Remove dough and place in a straight-sided clear container noting the level of the dough.
Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
Preheat oven to 375°F.
Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
Bake for 15 minutes and rotate the loaves for even baking.
After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
Tip the loaves out onto racks and let cool to room temperature.

Nutrition Facts : Calories 111, Fat 3.4, SaturatedFat 0.5, Cholesterol 0.9, Sodium 150, Carbohydrate 18.7, Fiber 2.7, Sugar 3.8, Protein 3.4

Tips:

Activate the yeast properly: Ensure the water is between 105-115°F (40-46°C) to activate the yeast and promote its growth.
Knead the dough until it passes the windowpane test: Stretch a small piece of dough between your fingers. If it forms a thin, translucent membrane without tearing, the dough is ready.
Let the dough rise in a warm, draft-free place: This will help the dough double in size and develop its full flavor.
Bake the bread until it reaches an internal temperature of 190°F (88°C): Use a digital thermometer to ensure the bread is cooked thoroughly.
Let the bread cool completely before slicing: This will help prevent the bread from tearing and allow the flavors to develop fully.

Conclusion:

With careful attention to detail and a bit of patience, you can create a delicious and wholesome hazelnut wheat bread at home. Experiment with different flours, nuts, and seeds to customize the bread to your liking. Whether you enjoy it as a hearty breakfast toast, a sandwich bread, or a simple snack, this bread is sure to be a hit. So gather your ingredients, preheat your oven, and embark on a delightful baking journey!