Hazelnut, Fig, Fennel Seed, and Rosemary Bread
These loaves of hazelnut and fig bread are loaded in every sense, with such senses being texture and nutrition, for starters. You’d be correct in thinking that it will smell wonderful as it bakes. Even as it rises, the raw dough is already redolent with the aroma of fennel seeds, fresh rosemary, and roasted hazelnuts.
The bread itself is 50% whole wheat, so in addition to the figs, the loaves end up packed with fiber and nutrients. With the added health benefits, this combination of sweet figs and roasted hazelnuts is slowly becoming my fruit and nut bread of choice.
recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog
Hazelnut and Fig Bread with Fennel Seeds and Rosemary
makes two loaves
Ingredients Volume Ounces Grams whole wheat flour 2 1/2 cups 10.7 302 bread flour 2 1/3 cups 10.7 302 salt 2 tsp 0.4 11 instant yeast 1 tsp water, room temp 1 3/4 cups + 1 tbsp 14.5 412 fennel seeds 4 tsp fresh rosemary leaves 4 tsp (2 to 3 sprigs) hazelnuts 2/3 cup 3.2 91 dried figs, stems removed 2/3 cup 3.2 91
Notes:
- You can chop, quarter, or leave the dried figs whole.
Directions:
Roast the Hazelnuts
Preheat the oven to 375°F / 190°F. Place the hazelnuts
on a sheet pan and roast for 12 to 14 minutes, until
lightly browned. Let the hazelnuts cool completely.
Rub the cooled hazelnuts between your hands to remove
the papery skins.
Mix In a large bowl, whisk together all of the flours, salt,
and yeast. Add the water and mix until the dough is
thoroughly hydrated and a shaggy ball is formed.
Knead 6 to 8 minutes, until the dough is stiff and no longer
sticky. Add the fennel seeds and rosemary towards the
end of kneading and continue kneading until evenly
distributed in the dough.
Add the hazelnuts and figs. Fold the dough over itself
gently until the hazelnuts and figs are evenly
distributed in the dough.
Bulk Ferment #1 60 minutes at room temperature
Stretch and Fold
Bulk Ferment #2 60 minutes at room temperature
Divide 2 pieces
Preshape loose rounds
Rest 10 minutes
Shape tight round or oval loaves
Preheat Oven 450ºF / 230ºC
Final Proof 60 to 90 minutes at room temperature, or until about
1 1/2 times its size
Score (optional)
Steam 1 cup of boiling water poured in a heavy steam pan
(preferably cast iron)
Bake Bake for 20 minutes at 450ºF / 230ºC. Rotate the loaves
and immediately lower the heat to 435ºF / 225ºC. Bake
for another 20 minutes.
Hazelnut, Fig, Fennel Seed, and Rosemary Bread Crust.
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March 23rd, 2009 at 1:20 am
[...] here to read the rest: Hazelnut, Fig, Fennel Seed, and Rosemary Bread Share and [...]
March 23rd, 2009 at 1:26 am
Your bread looks fantastic. Great combination nuts,figs and rosemary!!
March 23rd, 2009 at 4:30 am
[...] Hazelnut, Fig, Fennel Seed, and Rosemary Bread [...]
March 23rd, 2009 at 6:17 am
What a wild combination of flavours! Sounds wonderful. I think I can almost smell it through the screen..
March 23rd, 2009 at 6:52 am
What gorgeous flavors! A wonderful recipe. I bet this bread taste great with pate…
Cheers,
Rosa
March 23rd, 2009 at 6:55 am
This sounds fabulous and it takes me to Greece…right through these photos!
March 23rd, 2009 at 7:36 am
This is lovely. I bet it is amazingly fragrant while cooking…
March 23rd, 2009 at 7:37 am
Oh my gosh those are my dream ingredients for bread!
March 23rd, 2009 at 8:26 am
Well now that sounds simply cosmic.
March 23rd, 2009 at 9:45 am
You have put in such fantastic things in your bread…i want to eat it right now. I think I am gonna try doing this.. I am really understanding that bread baking is addictive, just that smell!! yesterday i made just a simple no knead for home, & for the first time used the steam process…. I am learning:-)
March 23rd, 2009 at 11:14 am
Wonderful, moody photos! I want to make this bread like yesterday.
March 23rd, 2009 at 11:17 am
I can almost smell the aroma of this beautiful bread. I’ll bake it for the husband, he loves figs and all the other add-ins too.
March 23rd, 2009 at 12:24 pm
Oh, I can barely stand all those goodies in there. And to think, the only thing I need to make this is some figs! Oh, and time, but that’s just a detail, right?
March 23rd, 2009 at 12:39 pm
Oh wow! These breads sound and look wonderful. Bet they taste great with a bit of cheese
March 23rd, 2009 at 1:04 pm
Your loaves are literally perfect each time. Just perfect!
March 23rd, 2009 at 5:19 pm
Perfect baker!
March 23rd, 2009 at 8:35 pm
Love the shot of the figs, rosemary, etc. on the cutting board. Gorgeous color!
March 23rd, 2009 at 9:42 pm
There is a fig-fennel quick bread recipe in the new Modern Baker cookbook that I’ve been wanting to try, too. The rosemary in your version sounds really heavenly. I bet your bread would be good with some nice cheese.
March 23rd, 2009 at 9:55 pm
You are so talented with baking, bread, cooking. I don’t have enough guts yet to bake bread, but the figs… are luscious and hazelnut ….. desire, I bet your whole home smelled like goodness.
March 23rd, 2009 at 10:03 pm
What a creative and healthy bread! Gorgeous, thanks for the recipe!
March 23rd, 2009 at 10:33 pm
As is predictable for most Filipinos, I’ve no idea what figs taste like, but the bread looks perfect as always
I love your scalpel-tool! 
March 24th, 2009 at 2:44 am
Great cross section pic! It looks lovely and I like the flavours that you’ve used
March 24th, 2009 at 7:22 am
Thanks for stopping by my blog!
I’m happy you did because I got to see this wonderful looking bread recipe, it sounds amazing! I haven’t had a good fruit and nut bread in awhile and this looks fabulous! : )
March 24th, 2009 at 12:51 pm
Amazing bread! That one of so many I’ve marked in his book to try.
Gorgeous fruit and nuts!!
March 24th, 2009 at 12:58 pm
This looks too good to be true, I can nearly smell it!
Bookmarking the recipe…
March 24th, 2009 at 2:28 pm
What perfect loaves! I love the flavor combination and the fact it has whole grains too.
March 24th, 2009 at 7:31 pm
This looks to be packed with flavor and goodness! Love the first photo
March 24th, 2009 at 9:35 pm
Gorgeous loaves and wonderful combination of ingredients!
March 25th, 2009 at 6:36 am
Awesome, Jude!
March 25th, 2009 at 6:58 am
Hi Jude, thanks for stopping by Big Red Kitchen the other day. Glad you found me becuase now I have found you right back. Beautiful website you have here. Such gorgeous photos, you do lovely work! I will pop back and see what you are baking up. This Fig loaf looks glorious and I love the flavors.
March 25th, 2009 at 10:34 am
It’s so beautiful and rustic looking!
March 25th, 2009 at 11:12 am
Wow, this sounds above and beyond delicious. I love the mix of the hazelnuts and the figs!
March 25th, 2009 at 1:35 pm
i like coming here coz i feel like there’s always a treat waiting for me… too bad I can’t partake of it… the flavor combo is nice.
March 25th, 2009 at 5:13 pm
Wow! That bread’s got a lot going on. But it looks delicious in the cross section! Nice job!
March 25th, 2009 at 8:50 pm
Clearly, this is no ordinary bread… perfect for feasts and special occasions.
March 26th, 2009 at 7:03 am
Sounds like an amazing flavor combination!
March 26th, 2009 at 10:36 am
This bread really has it all, doesn’t it? But novice (actually, completely untried) bread baker that I am, I must ask: what do you do with the ’steam’ instruction in the recipe?
March 26th, 2009 at 3:09 pm
What a delightful combination—this bread looks amazing and must have smelled intoxicating while baking!
March 26th, 2009 at 7:47 pm
Everything in this bread sounds great…especially the fig and hazlenuts
March 27th, 2009 at 8:02 am
[...] Hazelnut, Fig, Fennel Seed, and Rosemary Bread [...]
March 27th, 2009 at 2:50 pm
Gorgeous bread. Love the photos!
March 27th, 2009 at 7:13 pm
What an amazing combination of flavors! Hazlenuts and fennel? I don’t much care for fennel but it sounds really good and different.
March 28th, 2009 at 12:05 am
I think I will have to try this tomorrow. It is raisin nut bread taken to the next level. I love it!
March 31st, 2009 at 8:36 pm
Tangled, I preheat the oven with a cast iron pan in the bottom and pour boiling water in it immediately after loading the loaves. The steam lets the loaves expand a bit better and gives the crust a nice sheen.
April 2nd, 2009 at 8:04 pm
This bread is truly glorious. RIght up my alley. I have gotten this complicated with breads yet. Someday.
April 3rd, 2009 at 9:29 am
The bread looks amazing! I’m not a huge fan of fennel, but everything else I’d take
April 3rd, 2009 at 11:00 pm
i’ve bookmarked half your blog. i will try these recipes when i pull the sourdough starter out of the freezer. spectacular combo of flavours.
April 5th, 2009 at 6:32 pm
That bread has everything, doesn’t it? Fruit, nuts, seeds, and herbs. Oh, and don’t forget: whole grains. Fills the bill for me, so I’m bookmarking!
Nancy
September 21st, 2009 at 2:24 pm
[...] Fig Bread Adapted from Apple Pie, Patis, & Pâté Makes 2 medium [...]
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