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102 Nut bread Makes one 25-slice loaf | Preparation time: 200 minutes Ingredients For the dough: 175 g coarsely ground rye 500 g wholemeal flour 14 g dried yeast 2 tsp. salt 75 g molasses 500 ml lukewarm buttermilk 50 g halved walnuts 100 g whole hazelnuts For the loaf tin: 1 tbsp. butter Accessories: Loaf tin, 30 cm long Rack Cooling rack Preparation Mix together the coarse rye, flour, dried yeast and salt. Add the molasses and butter milk and knead for 4–5 minutes until you have a smooth dough. Add the nuts and knead for another 2–3 minutes. Place the dough in the oven in an uncovered bowl. Prove the dough using the indicated settings. Grease the loaf tin. Lightly knead the soft dough on a floured surface, shape into a roll measuring approx. 28 cm in length and place in the loaf tin. Place the on the rack in the oven and bake. Once baked, remove the bread from the loaf tin, leave to cool on a cooling rack and store in an airtight container. The bread tastes best if you leave it to rest for a day before slicing. Settings for proving yeast dough Special applications | Prove yeast dough | Prove for 45 minutes Then leave it to prove in the switched off oven for another 15 minutes. Automatic programme for baking bread Bread | Nut bread Programme duration: 105 minutes Manual Oven functions: Moisture Plus + Fan Plus Temperature: 150–160 °C Booster: Off Pre-heat: Off Crisp function: Off Number/Type of bursts of steam: 2 bursts of steam/Time-controlled, first after 3 minutes, second after 10 minutes Duration: 95–105 minutes Shelf level: 2 [1] (1)