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.
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
- 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. 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.