BreadBakingDay #04
After the flop with the pumpkin rolls, I tried another recipe for BreadBakingDay #04, this month hosted by Baking History.

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

bbd #04 - Nutmegged Buttermilk-Nut-Bread

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.

bbd #04 - Nutmegged Buttermilk-Nut-Bread

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