This is bread for those who love peanuts and who like their bread fluffy, semi-rough and tastefully. The dough can also be used for rolls.
½ pk yeast
750 g [1,65 lb] plain flour
300 g [0,66 lb] wholemeal flour
1 teaspoon sugar
1 tsp salt
7 dl [1,45 pint] water at room temperature
100 g [0,22 lb] softened butter
200 g [0,44 lb] peanuts
1 tablespoon melted butter to grease the moulds
This is what you do
 Crumble the yeast into a mixing bowl and add the flour, sugar, salt and water. Knead the dough well by hand or with a food processor. Start with low speed and increase the pace gradually. Knead until the dough is smooth and let go of the edge of the bowl, ca. 15 minutes.
 Add the butter bit by bit, and knead further on low speed until dough let go of the edge of the bowl. Knead in the peanuts gently.
 Cover mixing bowl with cling film and let rise until doubled in size, about 1 hour.
 Place the dough on a lightly floured surface and divide it into 25 equal pieces. Form the pieces into small oval loaves and place in well oiled bread moulds.
 Place the molds on a baking sheet and cover with plastic or a kitchen towel. Leave to prove for about 30 minutes.
 Brush with water and bake the peanut bread in the center of the oven at 225° C/435° F for about 15 minutes, or until they’ve got a nice golden colour. If you want a crispy crust around the bread you can take them out of the mould and let them bake out of the moulds for the last three minutes. Cool on a rack.
Tip: If you have multiple baking sheets with peanut bread you want to bake simultanesly you may want to use hot air in the oven to get a more even result. Lower the heat to 200° C/390° F and bake untill they get a nice golden colour.