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  Type: Desserts and pastry
125 ml full-cream milk (4.39 fluid ounces/0.4 cup)
125 ml buttermilk (4.39 fluid ounces/0.4 cup)
50 ml natural yoghurt (1.75 fluid ounces/0.2 cup)
200 ml water (7.03 fluid ounces/0.4 cup)
50 g yeast (1.76 ounces)
2 tablespoonfuls salt
1˝ tsp sugar
50 g unsalted melted butter (1.76 ounces)
25 ml olive oil (0.87 fluid ounces/0.1 cup)
200 g rye flour (7.05 ounces)
200 g brown (boulted) flour (7.05 ounces)
200 g wheat flour (7.05 ounces)
200 g durum flour (7.05 ounces)
100 g coarsely chopped walnuts (3.52 ounces)
100 g hazelnut flakes (3.52 ounces)
Warm the liquid and stir in the yeast. Add half the flour and stir in. Mix the salt, sugar, melted butter and olive oil with the rest of the flour and the nuts, mixing the ingredients thoroughly. Put the mixture into a SCANPAN Classic medium Roasting pan. Leave for approximately 45 minutes covered with foil in a warm place so it rises to twice its size. Remove the foil and bake the bread at 185 degrees for 45 minutes.
The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.
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