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Farmer's Nut Bread

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Farmer's Nut Bread

A little heirloom recipe passed down through generations and made by hand at home. 



  • Flour 500g (I normally put 350g white bread flour and split the remaining 150g between whole wheat, rye, and rice flour - you can do a mix of these at your liking)
  • Salt 10g
  • Dry Yeast 9-10g
  • Nuts and fruits: 150g (at your liking; I put raisins, cranberries, pumpkin seeds, sesame seeds, mustard seeds in mine)
  • Water 340 ml


・Water 340 ml

Dilute the dry yeast with some lukewarm water.
In a bowl, mix the flour, the salt, then add little by little the diluted yeast and the rest of water, knead for 10 minutes.


Add the mix of fruits and nuts and knead again. Let it raise for 1h30-2hours with a towel over it.
The bread should double in size, then punch the dough and take air out, knead it a few times, and create an oval shape.

フルーツとナッツのミックスを加えて、もう一度こねます。 タオルをかけて1時間30分から2時間寝かせます。パンのサイズが2倍になったら、空気を抜き、数回こねて楕円形にします。

Let it raise one hour on the baking tray (put in advance a baking sheet).
Sprinkle flour on top and make some designs with a knife.


Set up the oven at 230 degrees Celsius and bake for 40 minutes, make sure to add a glass of water on the tray below in the oven, it allows to have a nice crust.




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