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Ингредиенты
- 2/3 c. hazelnuts
- 2 1/2 c. all-purpose flour divided
- 2 c. whole-wheat flour
- 1 1/2 c. hot water 100 to 110 F
- 1 pkt dry yeast
- 1 c. dry mixed fruit coarsely minced
- 1/3 c. packed brown sugar
- 2 Tbsp. vegetable oil
- 1 tsp salt
- 1 lrg egg beaten
- 1/2 c. seedless red grapes cooking spray
- 2 tsp vegetable oil
- 1 Tbsp. sunflower seeds
Инструкции
- Preheat oven to 350.
- Place hazelnuts on a baking sheet. Bake nuts at 350 for 15 min, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.
- Lightly spoon flours into dry measuring c.; level with a knife.
- Combine 1 c. of all-purpose flour, hot water, and yeast in a large bowl, and stir well with a whisk. Cover and let stand at room temperature 1 hour.
- Add in the hazelnuts, 1 c. all-purpose flour, whole-wheat flour, dry fruit, sugar, 2 tbsp oil, salt, and egg to yeast mix, and stir till a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough till smooth and elastic (about 5 min); add in sufficient of remaining all-purpose flour, 1 Tbsp. at a time, to prevent dough from sticking to hands. Arrange grapes over dough, gently knead on a lightly floured surface 4 to 5 times or possibly just till grapes are incorporated into dough. Place dough on a baking sheet coated with cooking spray. Shape into an 8-inch round loaf. Brush dough with 2 tsp oil. Sprinkle surface of dough with sunflower kernels, gently pressing kernels into dough. Cover and let rise in a hot place (85 F), free from drafts, 45 min or possibly till doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen sufficient.)
- Preheat oven to 375.
- Uncover dough. Bake at 375 for 35 min or possibly till the loaf sounds hollow when tapped. Remove loaf from baking sheet; cold on a wire rack.
- Description: "This light-textured bread is inspired by an organic harvest bread baked at Bio Andreas on Andreasplatz, a lovely square in Basel's historic district."
- NOTES : Whole red grapes are knead into the dough just before it is allowed to rise. We've replaced the chestnuts with easier-to-find hazelnuts.
