Clear Blister Inside Mouth

Pain aux noisettes

The creation of last Saturday is a simple but tasty bread with hazelnuts. :-)
Luck would have it at home there was an abundant supply of organic nuts shelled varieties "gentle round, large and fragrant, which have become the protagonist of this sweet-savory bread great for all seasons and for all matching.
breads with dried fruits are very popular at home and for their taste for their versatility: it can be safely eaten for breakfast, spread with honey / jam or even worse ... er, rather, hazelnut cream, both lunch and dinner, where they give their best with salads and vegetables.
short, easy bread easy but it sure hit!

Pain aux noisettes
bread with hazelnuts
to 4-pound loaves


450 grams of sourdough refreshed
about 1 kg of flour white wheat (bio)
450 grams of warm water
150 grams of shelled hazelnuts
6 tablespoons extra virgin olive
3 tablespoons agave syrup
a pinch of salt Dissolve

for sour dough in the warm water, then add the rest of the ingredients slowly, stirring constantly and taking care to mix the dough very well, "stretching" the best gluten.
to rise for 5-6 hours until doubled dough, then knead by re-folds (we will) and form four loaves of 500 grams.
Let stand a couple of hours, in the meantime, turn the oven to maximum (250 ° C) temperature in a hot oven and bake about 35-40 minutes later for about (the Top 10 at the maximum temperature in the remaining 180-200 ° C).

ps in this recipe agave syrup behaves like the malt gives an extra boost to rise, also saw the use of white flour. Vale The same as always: the recipes are (and should be) customizable, so use what you want / have in the house, the results are equally satisfactory!