600 ml flour
100 ml rye flour
100 ml regular rolled oats
about 15 g fresh yeast
300 ml water
50 ml hazelnut or walnut oil
½ tsp salt
2 tbsp dark molasses
200 - 300 ml coarsely chopped hazelnuts or walnuts
Mix the flour with rye flour and rolled oats. Use a heavy-duty tabletop mixer fitted with a dough hook to prepare the dough.
Pour the flour mixture in the mixer bowl, add the cold water, the crumbled yeast and the oil.
Knead the dough for 13 minutes. It will warm up during kneading. Add the salt, molasses and chopped nuts
and knead until the nuts are well incorporated, at least for 2 minutes.
Cover the bowl tightly with plastic wrap and let the dough rise until doubled in size.
Knead the dough by hand on the work surface and then let it rest for 5 - 6 minutes to relax the gluten. Form the dough into two small, round loaves. Rub some flour on
the surface of the loaves, cover them tightly with a damp towel and let rise until they are doubled in size.
Bake the loaves at 200 °C for 25 minutes. Place the loaves on a wire rack to cool, loosely covered with a towel.
Serve warm with Roquefort cheese.
Makes two small loaves.
Recipe source: adapted from "Pähkinäleipä", Helsingin Sanomat/Ruokatorstai, 1990.