Apricot-Hazelnut Bread

Steps

• 1

  Preheat oven to 350°F.
• 2

  Place hazelnuts evenly on a baking sheet. Bake at 350°F for 10 minutes or until lightly toasted.
• 3

  Remove from heat and transfer to a small bowl. Pour boiling water over hazelnuts. Cover and let sit 20 minutes.
• 4

  Strain hazelnut mixture through colander into a bowl. Reserve liquid and nuts.
• 5

  Place two paper towels on a surface and spread hazelnuts on paper towels. Cover with another paper towel and set aside to dry.
• 6

  Place reserved hazelnut liquid in a small saucepan over medium heat. When warm to the touch, transfer liquid to a large bowl.
• 7

  Stir in sugar and yeast. Let stand for five minutes.
• 8

  Combine whole-wheat and white flour in a separate dry bowl; sift together.
• 9

  Add flour mixture, salt and chopped dried apricots to the wet ingredients. Stir until a soft dough forms.
• 10

  Turn out dough onto counter and knead until pliable and slightly tacky, about 10-15 minutes. The dough will be very tough.
• 11

  Cover dough and let rest 10 minutes. Uncover and add in chopped hazelnuts.
• 12

  Place dough in a large bowl sprayed with cooking spray and lightly spray top of dough. Cover and let rise in a warm place (like on top of the refrigerator) for about 1 hour or until dough doubles in size. Punch down dough. Cover and let rest five minutes.
• 13

  Shape dough into an 8-inch long oval shape, pulling longer sides down and under to tighten the top of the dough. Place on a baking sheet sprinkled with cornmeal. Lightly spray top of dough with cooking spray and cover. Let dough rise in a warm place for another 30 minutes or until doubled in size.
• 14

  Meanwhile, preheat oven to 375°F. Bake at 375°F for 20-30 minutes or until golden brown. Cool completely on wire rack before serving.