Hazelnut, Fig, Fennel Seed, and Rosemary Bread

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

Hazelnut Fig Fennel Seed and Rosemary Bread Raw

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


  • You can chop, quarter, or leave the dried figs whole.


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.

Hazelnut Fig Fennel Seed and Rosemary Bread 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

Hazelnut Fig Fennel Seed and Rosemary Bread Couche

Score (optional)

Hazelnut Fig Fennel Seed and Rosemary Bread Scored

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 Baked
Hazelnut, Fig, Fennel Seed, and Rosemary Bread Crust.

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57 Responses to “Hazelnut, Fig, Fennel Seed, and Rosemary Bread”

  1. Hazelnut, Fig, Fennel Seed, and Rosemary Bread | Whole Grain | White Wheat says:

    [...] here to read the rest:  Hazelnut, Fig, Fennel Seed, and Rosemary Bread Share and [...]

  2. Lien says:

    Your bread looks fantastic. Great combination nuts,figs and rosemary!!

  3. Hazelnut, Fig, Fennel Seed, and Rosemary Bread says:

    [...] Hazelnut, Fig, Fennel Seed, and Rosemary Bread [...]

  4. Natashya says:

    What a wild combination of flavours! Sounds wonderful. I think I can almost smell it through the screen.. ;)

  5. Rosa says:

    What gorgeous flavors! A wonderful recipe. I bet this bread taste great with pate…



  6. Peter says:

    This sounds fabulous and it takes me to Greece…right through these photos!

  7. Fearless Kitchen says:

    This is lovely. I bet it is amazingly fragrant while cooking…

  8. kat says:

    Oh my gosh those are my dream ingredients for bread!

  9. rainbowbrown says:

    Well now that sounds simply cosmic.

  10. Soma says:

    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:-)

  11. Irene says:

    Wonderful, moody photos! I want to make this bread like yesterday.

  12. oggi says:

    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.

  13. Caitlin says:

    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?

  14. katie says:

    Oh wow! These breads sound and look wonderful. Bet they taste great with a bit of cheese

  15. The Duo Dishes says:

    Your loaves are literally perfect each time. Just perfect!

  16. Maya says:

    Perfect baker!

  17. Haley W. says:

    Love the shot of the figs, rosemary, etc. on the cutting board. Gorgeous color!

  18. Carolyn Jung says:

    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.

  19. Girl Japan says:

    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.

  20. Heidi / Savory Tv says:

    What a creative and healthy bread! Gorgeous, thanks for the recipe!

  21. Manggy says:

    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! :)

  22. Lorraine @NotQuiteNigella says:

    Great cross section pic! It looks lovely and I like the flavours that you’ve used

  23. Lesley says:

    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! : )

  24. MyKitchenInHalfCups says:

    Amazing bread! That one of so many I’ve marked in his book to try.
    Gorgeous fruit and nuts!!

  25. linda says:

    This looks too good to be true, I can nearly smell it!
    Bookmarking the recipe…

  26. DebinHawaii says:

    What perfect loaves! I love the flavor combination and the fact it has whole grains too.

  27. joey says:

    This looks to be packed with flavor and goodness! Love the first photo :)

  28. Claire says:

    Gorgeous loaves and wonderful combination of ingredients!

  29. maryann says:

    Awesome, Jude!

  30. RobinSue says:

    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.

  31. noble pig says:

    It’s so beautiful and rustic looking!

  32. Teanna says:

    Wow, this sounds above and beyond delicious. I love the mix of the hazelnuts and the figs!

  33. Jescel says:

    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.

  34. howtoeatacupcake says:

    Wow! That bread’s got a lot going on. But it looks delicious in the cross section! Nice job! :)

  35. Cynthia says:

    Clearly, this is no ordinary bread… perfect for feasts and special occasions.

  36. Susan/Wild Yeast says:

    Sounds like an amazing flavor combination!

  37. Tangled Noodle says:

    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?

  38. Sandie says:

    What a delightful combination—this bread looks amazing and must have smelled intoxicating while baking!

  39. Olivia says:

    Everything in this bread sounds great…especially the fig and hazlenuts

  40. YeastSpotting March 27, 2009 | Wild Yeast says:

    [...] Hazelnut, Fig, Fennel Seed, and Rosemary Bread [...]

  41. Y says:

    Gorgeous bread. Love the photos!

  42. maris says:

    What an amazing combination of flavors! Hazlenuts and fennel? I don’t much care for fennel but it sounds really good and different.

  43. Sara says:

    I think I will have to try this tomorrow. It is raisin nut bread taken to the next level. I love it!

  44. 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.

  45. Spinachtiger says:

    This bread is truly glorious. RIght up my alley. I have gotten this complicated with breads yet. Someday.

  46. Olga says:

    The bread looks amazing! I’m not a huge fan of fennel, but everything else I’d take :)

  47. bee says:

    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.

  48. Nancy (n.o.e.) says:

    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!

  49. Hazelnut Fig Bread « A Bread A Day says:

    [...] Fig Bread Adapted from Apple Pie, Patis, & Pâté Makes 2 medium [...]

  50. Belinda Hawksley says:

    Thanks, my group has been looking for this kind of stuff. I found some great homemade recipe here btw, too!

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