Granary Bread with Hazelnuts Recipe

15 g fresh yeast or 20 ml/4 tsp dried yeast
5 ml/1 tsp soft brown sugar
450 ml warm water

450 g/1 lb/4 cups granary flour

175 g/6 oz strong plain (bread) flour
5 ml/1 tsp salt
15 ml/1 tbsp olive oil
100 g/4 oz/1 cup hazelnuts, coarsely chopped

Method:

Blend the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Mix together the flours and salt in a bowl, add the yeast mixture, the oil and the remaining warm water and mix to a firm dough. Knead until smooth and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead again lightly and work in the nuts, then shape into a greased 900 g/2 lb loaf tin (pan), cover with oiled clingfilm and leave in a warm place for 30 minutes until the dough has risen above the top of the tin. Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 30 minutes until golden brown and hollow-sounding when tapped on the base.