Lavender Hazelnut Bread Abm
Infuse your baking routine with the unique and aromatic charm of Lavender Hazelnut Bread, a delightful recipe crafted for your bread machine (ABM). This loaf combines the delicate floral notes of dried culinary lavender with the nutty crunch of roasted hazelnuts, setting it apart as a truly special treat. With a blend of all-purpose and whole wheat flours, this bread achieves a wholesome balance of hearty texture and soft crumb, lightly sweetened with honey for a natural touch. Conveniently prepared in your bread machine, it’s perfect for those looking to elevate their homemade bread game with minimal effort. Whether you’re pairing it with a swipe of butter, a drizzle of honey, or enjoying it on its own, this bread is a fragrant and nutty masterpiece that’s sure to impress. Ideal for brunch spreads, tea time, or gifting, Lavender Hazelnut Bread is a must-try for anyone seeking a unique twist on classic bread recipes.
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Recipe Information
Ingredients
- 1 cup Water
- 0.25 cup Milk
- 2 tablespoons Butter
- 2 tablespoons Honey
- 1 teaspoon Dried culinary lavender
- 1 teaspoon Salt
- 1.5 cups All-purpose flour
- 1 cup Whole wheat flour
- 1.5 teaspoons Dry active yeast
- 0.5 cup Roasted hazelnuts (chopped)
Instructions
Add the water, milk, butter, and honey into the bread machine pan in the order recommended by your machine manufacturer.
Sprinkle the dried lavender and salt over the liquid ingredients.
Add the all-purpose flour and whole wheat flour, ensuring that the flour covers the liquid completely.
Make a small well in the center of the flour and add the dry active yeast into the well, ensuring it does not come into contact with the liquid ingredients.
Close the bread machine lid and select the Basic Bread or Whole Wheat cycle (depending on your machine’s settings). Choose a medium crust setting, if available.
At the sound of the add-in indicator (if your machine has one), or 5 to 10 minutes before the kneading cycle ends, add the chopped roasted hazelnuts.
Allow the bread machine to complete its cycle. Once done, carefully remove the bread pan from the machine and let the bread cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 40.9 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 235 mg | 18% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
