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Rye bread with raisins and hazelnuts

Rye bread with raisins and hazelnuts

KitchenAid Chef
Rye bread with raisins and hazelnuts





350 g

all purpose flour

100 g

rye flour

10 g

dry instant yeast

5 g


300 ml

warm water (approx 40°c)

80 g


40 g

hazelnuts, chopped

Step by step

  1. Warm the Bread Bowl by filling it with hot water, pour out the water and pat dry. Add the 2 types of flour, yeast and salt in the Bread Bowl. Affix the Bread Bowl to the KitchenAid stand mixer. Insert the Dough Hook and lock the head in place. Turn the stand mixer to speed 2 and mix for 30 seconds to combine the dry ingredients. Slowly stream in warm water. Allow the mixer to knead the ingredients for 2 minutes. Add raisins and chopped hazelnuts and continue to knead on speed 2 for 8 minutes. Remove dough from the hook and remove the Bread Bowl. Dust the top of the dough with a bit of flour. Use a hand to turn and coat the dough in flour, then cover the bowl with the lid. Let the dough rise for 60 minutes.

  2. Uncover the bowl and gently pull the dough from the bowl onto a floured surface. Knead the dough by hand by streching and folding it continuously for 3 minutes. To form a ball, pick up one end of the dough and stretch it, then fold it into the center of the dough like you are folding an envelope. Continue until the dough forms a round bread loaf. Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. This action will smooth the dough into a round mound.

  3. Line the lid of the Bread Bowl with baking paper. Place the dough on the lid and cover it with the Bread Bowl. Allow the dough to rise for 30 more minutes.

  4. While dough is on second rise, preheat the oven to 230°C. Place the Bread Bowl in the oven. Bake for 30 minutes. Carefully remove the Bread Bowl with oven mitts and bake the bread for 5 more minutes, or until the crust is a golden brown. Remove to a cooling rack and let cool before slicing.