Include in Print View:

Oregon Hazelnut Sourdough Bread

Oregon Hazelnut Sourdough Bread recipe image
This rustic bread combines the tangy complexity of a traditional sourdough starter with the earthy richness of roasted Oregon hazelnuts. The result is a loaf with a beautiful, open crumb and a deeply flavorful, crackling crust. The toasted nuts add delightful texture bursts in every bite, making it perfect for pairing with soups, salads, or simply with butter and honey. Ideal for weekend baking or as a thoughtful homemade gift, this recipe elevates standard sourdough into a gourmet experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 423.8
Dietary: Vegan, Vegetarian
Description
This rustic bread combines the tangy complexity of a traditional sourdough starter with the earthy richness of roasted Oregon hazelnuts. The result is a loaf with a beautiful, open crumb and a deeply flavorful, crackling crust. The toasted nuts add delightful texture bursts in every bite, making it perfect for pairing with soups, salads, or simply with butter and honey. Ideal for weekend baking or as a thoughtful homemade gift, this recipe elevates standard sourdough into a gourmet experience.
Ingredients
  • 1 tablespoon Dry yeast
  • 2 tablespoon Granulated sugar
  • 1/2 cup Warm water
  • 1 1/2 cup Sourdough starter
  • 1 cup Roasted & chopped hazelnuts
  • 2 teaspoon Salt
  • 6 cup Unbleached flour
  • 1 tablespoon Cornmeal (optional)
Directions
  1. 1
    Dissolve yeast and sugar in warm water in a large mixing bowl; let stand for 5 minutes until foamy.
  2. 2
    Add sourdough starter, chopped hazelnuts, and salt to the yeast mixture.
  3. 3
    Gradually add flour, one cup at a time, mixing until a stiff dough forms.
  4. 4
    Turn dough out onto a floured surface and knead for 10 minutes until smooth and elastic.
  5. 5
    Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
  6. 6
    Punch down the dough to release air bubbles.
  7. 7
    Divide the dough into two equal portions.
  8. 8
    Shape each portion into a long baguette or loaf shape.
  9. 9
    Place loaves on a baking sheet sprinkled with cornmeal.
  10. 10
    Cover loosely and let rise for another 45 minutes until puffy.
  11. 11
    Preheat oven to 400&# 194;°F (200ðC).
  12. 12
    Score the tops of the loaves with a sharp knife or razor blade in a zigzag pattern.
  13. 13
    Bake for 30-35 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
  14. 14
    Cool on a wire rack before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 423.8kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 712.9mg30%
Total Carbohydrate 69.0g23%
Dietary Fiber 2.8g12%
Sugars 12.4g
Protein 11.4g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure your sourdough starter is active and bubbly before using it for best rise.

If you do not have a sourdough starter, you can substitute with 1 1/2 cups of warm water and an additional 1 teaspoon of dry yeast, though the flavor profile will be less complex.

Toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes until fragrant, then chop coarsely before adding to the dough.

For a crispier crust, place a pan of hot water in the bottom of the oven while baking to create steam.

Store cooled bread in a paper bag at room temperature for up to 3 days, or freeze slices for longer storage.

Keywords: sourdough, bread, hazelnut, oregon, nutty, crusty, artisan, homemade, fermented, staple, bakery, whole grain, toasted, rustic, comfort food
Read it online: https://www.chefs-mate.com/recipe/oregon-hazelnut-sourdough-bread/