Bacon Gugelhupf with Hazelnuts and Rosemary

The combination of toatsed hazelnuts, smoky bacon and woody aromatic rosemary gives this savory "cake/bread" a sophisticated flavour. The cake may look complicated but it's easier than you think. It's highly adaptable, very delicious and perfect to serve with a seasonal salad for a pleasant lunch. If you don't have a bundt pan, then use muffin tin or loaf pan.

100 g Hazelnuts (or any other nuts)
100 g Bacon bits (or ham)
1 tsp Rosemary leaves, chopped (thyme is great too)
300 g Refined spelt flour (or plain flour)
1 tsp Baking powder
1 package / 7 g Active dried yeast
1/3 tsp Black lava salt
1 tsp Honey (or maple syrup)
350 ml Sparkling water, at room-temperature

Coarsely chop the hazelnuts. Place them in a dry heavy skillet. Stir often over medium heat until golden brown and aromatic. Cook the bacon bits in a small pan until crisp. Drain bacon bits on paper towels. Mix together hazelnuts, reserving one tablespoon for the bundt pan, bacon bits and chopped rosemary. Set aside.
Grease a 24-26cm bundt cake pan with butter and sprinkle the reserved chopped hazelnuts all over.
Whisk together spelt flour, baking powder, and dried yeast in a mixing bowl. In another mixing bowl or jar, stir together the salt, honey and sparkling water. Add to the flour mixture. Use a hand mixer to beat everything together. Fold the nut-bacon mixture into the batter until just incorporated. The finished batter is thick but still pourable.
Pour the batter into the prepared bundt pan. Cover with a plastic film and leave it at a warm place for 30 minutes.
Place a baking tray with boiling water at the bottom of the oven and preheat to 200C/400F. Bake the bread in the middle of hot oven for 30-35 minutes until golden brown. Remove and set aside for 5 minutes before turning out onto a wire rack to cool completely.