German Rye Bread with Hazelnuts, Malt & Oats

For the dough:

• 2 cups bread flour
• 2 cups rye flour
• 1½ tsp salt
• 2¼ tsp (1 packet) active dry yeast
• 1 tbsp malt extract (or honey as a substitute)
• 1½ cups warm water
• ½ cup rolled oats
• ½ cup Oregon hazelnuts, toasted and chopped

For the topping:

• 1 tbsp rolled oats
• 1 tbsp chopped hazelnuts

Here’s How:

1. Toast the hazelnuts: Preheat the oven to 350°F (180°C). Toast the hazelnuts for 8–10 minutes until golden.
2. Mix the dough: In a large bowl, combine both flours, oats, salt, and yeast. Add the malt extract, warm water, and olive oil (optional, 1 tbsp). Mix until a rough dough forms, then add the chopped hazelnuts.
3. Knead and rise: Turn out onto a floured surface and knead for 8–10 minutes until smooth. Place in a greased bowl, cover, and leave to rise for 1 hour or until doubled in size.
4. Shape and proof: Shape the dough into a loaf, scattering with half the oats and roasted Oregon hazelnuts as you roll. Place the dough into a proofing basket or loaf pan, cover, and let proof for 30–40 minutes.
5. Bake: Bake in a preheated oven at 400°F (200°C) for 35–40 minutes, or until golden and hollow-sounding when tapped underneath.
6. Serve: Cool on a wire rack. Slice thickly and serve with hazelnut spread and a few extra sliced Oregon hazelnuts for the perfect breakfast loaf.

Chef’s Note:

To enhance flavor, replace part of the warm water with buttermilk or strong brewed coffee. Oregon hazelnuts add that deep, roasted sweetness that makes this bread stand out — hearty, nutty, and beautifully balanced for breakfast or brunch.