Cinnamon & Hazelnut Swirl Rye Bread

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!