Christmas nut bread with goose lard

  • 1 Bund Thyme
  • 2 (à 125 g) Small bowl of goose fat
  • 2 TL Sea salt
  • 500 ml Buttermilk
  • 75 g sugar beet syrup
  • 1 cube (42 g) fresh yeast
  • 125 g Rye flour (Type 1150)
  • 200 g Spelled flour (Type 630)
  • 250 g Rye meal
  • 1 TL cinnamon
  • 1 Msp cloves
  • 150 g Brazil nuts
  • baking paper
75 minutes
Wash thyme, pat dry and roughly chop. Mix the goose lard, thyme and 1 teaspoon of salt and pour into two small bowls (approx. 125 g each). Approx. Let it steep in the refrigerator for 2 hours. In the meantime, stir together buttermilk, 1 teaspoon of salt and syrup and heat gently. Remove from heat and let cool down a little. Crumble the yeast and dissolve it in the lukewarm buttermilk. Mix the flour, grist and spices. Roughly chop the Brazil nuts. Add the yeast milk to the flour mixture and use the dough hook of theKnead the hand mixer well. Knead the Brazil nuts up to 2-3 tablespoons below. Cover and let rise in a warm place for about 30 minutes. Knead the dough on a floured work surface, kneading in some flour (2-3 tablespoons) if necessary. Divide the dough and form two loaves. Score the surface with a sharp knife. Spread the rest of the Brazil nuts on top and place on a baking sheet lined with baking paper. Cover and let rise again for about 10 minutes. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Take out and let cool down. Wrap bread and goose lard as gifts
With 30 slices:
Waiting time approx. 2 1/4 hours . Photo: Först,
1 portion approx:
  • 190 kcal
  • 790 kJ
  • 3 g protein
  • 12 g fat
  • 15 g carbohydrates


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