This time I even succeeded with the nutty bread. It contains almonds, walnuts, hazelnuts, pistachios and – of course as it should match the BBD-theme – a spice: nutmeg.
The nutmeg develops its whole flavor during baking. Once it’s baked it rest only a little taste. I think that’s ok, too much nutmeg flavor would not be suitable.
Nutmegged Buttermilk-Nut-Bread
makes 1 loaf
15 g whole wheat flour
15 g whole rye flour
100 g strong wheat flour
370 g wheat flour
10 g salt
1/2 ts freshly grated nutmeg
150 g mixed nuts, roasted and coarsely chopped
250 g buttermilk, lukewarm
100 g milk, lukewarm
1 tb walnut oil
1 ts sugar
15 g fresh yeast
45 g refreshed sourdough-starter
Dissolve yeast and sugar in milk.
Mix flours, salt, nutmeg and nuts. Add buttermilk, milk and walnut oil and mix on low speed 1 (Bosch MUM 8) for 4 minutes mix another 6 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and elastic. Cover and let rise for 1 – 1 1/2 hour. After every 30 minutes make a stretch & fold (2 times).
Form bread and let rise another 45-60 minutes.
Preheat oven to 250 C. Slash bread 3 times. Mist water inside the oven with a spray. Reduce heat to 230 C and bake bread for 15 minutes, reduce heat to 200 C, bake for another 10-15 minutes. Remove and cool.
More entries and recipes in English.
Oh, so ein schönes, lockeres, gutaussehendes Brot! Zum Reinbeissen.
Sieht super aus, so richtig zum Aufschneiden-und-Eine-(dünne)-Lage-Butter-Draufschmieren-Und-Mindestens-Drei-Scheiben-Verdrücken!
Ich persönlich finde es schade, wenn der Muskat-Geschmack durch Kochen oder Backen verschwindet. Es Ist schwierig, da die richtige Dosierung zu finden.
ich kann es förmlich riechen! was für ein duft. was für ein klasse brotrezept.
Ein sehr schönes Brot und trotz der Nüsse so großporig.
Gibt man das Walnußöl einfach zum Teig dazu oder hat es eine andere Verwendung?
REPLY:
Ja, das Oel kommt in den Teig. Entschuldige, habe es in der Anleitung vergessen zu erwähnen.
I would never have thought of using nutmeg in bread but as soon as I saw you had used it, I wonder why I wouldn’t have thought of it. This looks delicious!
-Elizabeth
Zorra, thank you for this great recipe. The combination of the walnuts and the warm aroma of nutmeg must be delicious!
(and, as always, thanks for bbd!)
manuela
the roundup is online. Thanks for your entry!
How pretty! And what a great idea using nutmeg with all those nuts.
REPLY:
Mmmm….I can smell it right now, right here…wonderful bread , Zorra!
Hola!
Te escribo en español porque sé que vives en España, yo también…vivo en Barcelona pero soy mexicana.
Tengo una pregunta acerca de la buttermilk…ya sé lo que es (suero de mantequilla), pero aquí en España no sé dónde conseguirla y la verdad no tengo tiempo para hacerla…dónde la consigues tu? o con qué la sustituyes?
REPLY:
efectivamente es muy difícil conseguir Buttermilch. Alcampo en Marbella la vende. Pero puedes hacerla tu mismo. Yo la hago asi, mezclo 1/2 litro de leche con 2 cucharas de zumo de limon.