Name: Cinnamon & Hazelnut Swirl Rye Bread
Yield: Makes 1 Large Loaf
Ingredients: 1 tbsp honey or maple syrup (optional); 1 tsp sea salt flakes; 7 g sachet fast-action dried yeast; 2 tsp ground cinnamon; 120 ml semi-skimmed or almond milk; 80 g toasted skinned hazelnuts, finely chopped; 2 eggs plus 1 beaten egg, for glazing; oil, for spraying; 120 g wholemeal rye flour; 3 tbsp soft light brown sugar; 70 g butter, softened; 300 g strong white flour; 60 g butter

Preparation info

Makes
1
Large Loaf

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

I’m beginning to experiment more and more with rye flour. I only use a little bit in this recipe – a 100 per cent rye loaf can be scrumptious, but also super dense and therefore not the best consistency for this enriched loaf. For me there is only one way to serve this recipe: warm, with lashings of butter that melts as it sits on top of the bread. Even the thought of the sheer indulgence is putting a smile on my face!

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Ingredients

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