Small Peanut Bread

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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

[1] 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.

[2] 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.

[3] Cover mixing bowl with cling film and let rise until doubled in size, about 1 hour.

[4] 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.

[5] Place the molds on a baking sheet and cover with plastic or a kitchen towel. Leave to prove for about 30 minutes.

[6] 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.