If you have a bread machine, here’s a very easy recipe. If you don’t, it’s bound to take a bit longer.
The advantage of making your own bread is being in charge of the ingredients — in particular, choosing a local organic flour.
So you don’t wear yourself out and rush straight back to bags of ready-to-use hazelnuts, you need the right kit!
For cracking walnuts, almonds and hazelnuts, I’d recommend this nutcracker. A single squeeze cracks the nut, so you don’t then have to gather up the pieces scattered all over the kitchen.
I bought mine at the Natura fair in Rezé, or it was the Zen fair at La Beaujoire in Nantes…
Toast the hazelnuts in a dry frying pan and give them a quick whizz in a small blender to break them into pieces (a few pulses is enough).
Put into the bread machine the water, the oil, then half the flour, the salt, the other half of the flour, the yeast. As for the hazelnuts, you can add them on top of the mixture at this stage or wait for the machine’s beep, which comes after 15 to 20 minutes of kneading.
Set the « normal bread » 1 kg programme… and let it work (it really is a fine invention ;- )).
Take the bread out as soon as you hear the end beep.
Recipe by
