Nutty Sourdough

Yesterday, I baked this nutty sourdough bread as part of my 15 new recipes project. It's not 100% new recipe but rather a variation on this one.

Ever since I made my own sourdough starter, I bake bread pretty much every week. I bake it on Friday evenings so that we have fresh, yummy bread for Saturday breakfast. But, having baked it so many times, I am getting bored and so I need to start experimenting.

I've tried adding chilli (somewhat disappointing), olives (yum) and now the time came for nuts. Instead of the 2dl of flour that the recipe calls for in the morning, I add about 250dl finely ground hazelnuts. On top of that, I add hazelnuts cut in half and some hazelnut shaving on top of the bread.

The bread comes out lighter than when regular flour is used. On the other hand it is also less compact and falls a bit apart. The nutty taste is there but not as strong as one would expect. The sourness of the sourdough is less pronounced, which I like but it might be a minus for others. I would also advise using a bit extra salt than normally as the nuts seem to make the taste a bit too bland otherwise.

The one super fantastic thing about this recipe is the smell of the bread while it is baking. Truly fantastic.