Fruit-and-Nut Bread
By: Anonymous
Published: Thursday, December 10, 2009 - 11:47pm

Ingredients




2/3 cup hazelnuts
2 1/2 cups all-purpose flour divided
2 cups whole-wheat flour
1 1/2 cups warm water 100 to 110 F
1 pkt dry yeast
1 cup dried mixed fruit coarsely chopped
 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon salt
1 lrg egg beaten
1/2 cup seedless red grapes
cooking spray
2 teaspoons vegetable oil
1 tablespoon sunflower seeds

Preparation

1 Preheat oven to 350. 2 Place hazelnuts on a baking sheet. Bake nuts at 350 for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts. 3 Lightly spoon flours into dry measuring cups; level with a knife. 4 Combine 1 cup of all-purpose flour, warm water, and yeast in a large bowl, and stir well with a whisk. Cover and let stand at room temperature 1 hour. 5 Add the hazelnuts, 1 cup all-purpose flour, whole-wheat flour, dried fruit, sugar, 2 tbsp oil, salt, and egg to yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes); add enough of remaining all-purpose flour, 1 tablespoon 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 just until 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 6 Preheat oven to 375. 7 Uncover dough. Bake at 375 for 35 minutes or until the loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack. 8 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." 9 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.