Sour dough bread with hazelnuts and carrot

Sour dough bread with hazelnuts and carrot


  • 500 g wheat flour
  • 500 g rye flour
  • 1 cube of fresh yeast
  • 1 teaspoon sugar
  • 600 ml lukewarm water
  • 1 bag of natural sour dough
  • 4 teaspoon salt
  • 200 g whole hazelnuts
  • 1 carrot


1. Pre-heat the oven to 50°C. Measure the flour into a bowl, make a hole in the middle into which you crumble the yeast, sprinkle the sugar over the yeast, then add about 100 ml of lukewarm water. Use your fingers to stir and then knead. Put on a baking tray and cover with a towel. Place into the pre-heated oven, which has been switched off, and allow to rise for 20 minutes, until bubbles have formed.

2. Now add the salt and the sour dough at room temperature. Add the remaining water and the hazelnuts. Use the kneading hook of the blender to process for about 5 minutes. Cover again and place into the oven, which has been pre-heated to 50°C and then switched off. Allow to rise for 20 minutes.

3. Grease two small rectangular cake pans (or 1 large), divide dough and once again knead each piece by hand. Knead the grated carrot into one of the pieces. Shape each piece into a sausage the same length as the cake pan and place into the pans. Allow to rise for another 20 minutes.

4. Pre-heat the oven to 220°C. Bake the loaves for 20 minutes at 220°C, using the second-lowest rail of the oven.

5. Remove loaves from oven, loosen from the sides of the cake pan and return to the oven for another 40 minutes at 220°C. Remove and brush with hot water while the loaves are still hot to ensure a glossy surface.





  • Carbs
  • 42 g
  • 16 %
  • Fats
  • 7 g
  • 10 %
  • Protein
  • 6 g
  • 12 %
  • Kcal
  • 258
  • 13 %
  • Sat. fat
  • 1 g
  • 3 %