Ingredients

• 1 kg Vanoise rye bread mix
• +/- Water
• 30 g Baker's yeast
• 80 g Honey
• 120 g Chopped hazelnuts

Implementation

Knead all the ingredients (except the hazelnuts which will be added at the end of kneading at slow speed)

3 minutes in 1st gear and 6 minutes in 2nd gear

Pointing

30 minutes at room temperature

Division

Weigh 350 g dough pieces and roll them out

Let rest for 10 minutes and shape according to your voice

Primer

+/- 1 hour 15 minutes at 24- 25 ° C humidity 70%

Cooking

+/- 30 minutes in a deck oven with steam