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Horseshoe loaf


  • 3 1/2 oz white flour type 55
  • 9 oz wholemeal flour
  • 7 3/4 oz warm water
  • 2 tsp dried yeast
  • 2 tsp caster sugar
  • 1 1/2 tsp salt
  • 1 3/4 oz hazelnuts
  • 1 3/4 walnuts
  • 2 tbsp poppy seeds

Temperature: 460°F ° F


Finely crush the walnuts and the hazelnuts with a knife or in mortar. In a food processor or kitchen bowl, mix together the flour, salt, sugar, dried yeast and nuts. Pour in the warm water and knead for 2-3 minutes. If using a food processor, keep on a low speed. Cover with a tea towel and leave to rise for 1 hour and 30 minutes in a warm place. Knead the dough again to remove any remaining carbon dioxide. Make a sausage shape about 16' long and bring the ends round to make a horseshoe shape. Place on the floured platter. Remove a little dough from each end and make 6 small balls. Brush with a little water and roll them in the poppy seeds. Stick them on the horseshoe (these are the nails!) Leave to rise again for 1 hour at room temperature with the cloche. Cut the surface in between the balls using the baker's blade. Place in a cold oven and turn on the temperature at 460°F. Cook for 40 minutes.

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