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Apricot-Hazelnut Bread

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Apricot-Hazelnut Bread
  • Prep 3 hr 0 min
  • Total 3 hr 20 min
  • Servings 1
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A lightly flavored artisan loaf speckled with chunks of crunchy hazelnuts and chewy dried apricots.
by: Girl Versus Dough
Updated Nov 10, 2014

Ingredients

  • 2/3 cup chopped hazelnuts
  • 1 1/2 cups boiling water
  • 2 tablespoon packed light brown sugar
  • 2 1/4 teaspoon active dry yeast
  • 2 cups whole-wheat flour
  • 3/4 cup white bread flour
  • 1/2 cup chopped dried apricots
  • 1 1/4 teaspoon salt
  • Cooking spray
  • 1 teaspoon cornmeal

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.

Nutrition Information

No nutrition information available for this recipe
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