Raisin and Hazelnut Cookies
Marie Skogström- 4
- 30 min
- 24 hours
A fantastically delicious bread with a dense texture and rich flavor. Try toasting it and serving it with your favorite blue cheese—an “oh la la” for your taste buds! If you want to take the easy way out, you can bake smaller rolls. To do this, roll out the dough into a log, cut it into smaller pieces, dust them with flour, and place them on a large baking sheet—this will give you a kind of delicious pull-apart bread. If you like, you can also break the bread into pieces, freeze it, and later simply thaw it and “warm it up” for a couple of minutes before serving.
2.87/5
255 VotesHere's how:
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1
Combine all the dry ingredients for Day 1. Pour the water over them and process in a food processor for about 10 minutes. Cover and let the mixture soak for at least 12 hours.
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2
Combine all the ingredients for Day 2 with the blanched vegetables from Day 1.
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3
Mix in the dough mixer for about 30 minutes on low speed. Double that time if you're kneading by hand. Let the dough rest for about 1 hour.
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4
Preheat the oven to 250 °C.
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5
Flour 4 small loaf pans or 2 larger ones and divide the dough. Or do as shown in the picture: divide a larger pan using parchment paper. Let rise for about 45 more minutes.
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6
Place everything in the oven and lower the temperature to 220 °C. Bake for about 40 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1
- 800 g (about 8 dl) hot water
- 375 g (about 5.8 dl) hazelnut flour
- 250 g (about 6 dl) raisins
Day 2
- 25 g (½ packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 150 g (1 bag) KronJäst Rye Sourdough
- 50 g (4–5 tbsp) flaxseeds
- 300 g (about 5 dl) graham flour
- 460 g (about 7.5 dl) all-purpose flour
- 40 g (about 3 tbsp) sea salt
The recipe comes from
kronjast.se
