I recently saw the Nussknacker (eng: Nutcracker) on Dietmar Kappl's Instagram feed and decided straight away that I wanted to bake it. It comprises a tasty mix of wholemeal spelt and coarse rye flours, leavened with a rye sour and packed full of roasted hazelnuts, almonds, sunflower and hemp seeds.
Very kindly, Dietmar has provided the recipe on his blog, so no need to reproduce it here. Suffice it to say that my only changes were swapping some of the sunflower seeds for hemp hearts, 15ml extra water in the main dough, 1.5g IDY in place of the fresh yeast and a topping of mixed black and white sesame seeds.
I baked it as a single loaf in a long thin Kaiser loaf tin. I'm pleased with how it turned out - quite dense, but not heavy as the high quota of nuts give it a great crunchy texture.