Mixed Rye Bread with Nuts

Halve the hazelnuts and briefly toast them in a pan without fat over medium heat.

Mix Type 405 and Type 1050 flours in a large bowl and form a well in the center.

Warm the natural yogurt in a small pot until lukewarm, dissolve the fresh yeast and sugar in it.

Pour the yogurt-yeast mixture into the well, stir in a little flour from the edge, and let the starter rise in a warm place for about 15 minutes.

Add the softened butter, salt and the toasted hazelnuts to the starter and knead everything into a smooth dough.

Cover the dough and let it rise for another 20 minutes.

Preheat the oven to 200 °C (top/bottom heat) and line a baking sheet with parchment paper.

Briefly knead the dough again, shape it into a loaf and place it on the prepared baking sheet.

Beat the egg and brush it all around the loaf.

Bake the bread for about 50 minutes and then let it cool completely on a wire rack.