Whole-Wheat Bread with Hazelnuts and Currants

Preparation info

  • Dough Yield: About

    28

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This Tasty Variation on Whole-Wheat Bread incorporates two ingredients—roasted hazelnuts and dried currants—whose flavors provide both a contrast and a complement, not only to each other, but to the overall flavor of the bread as well. The hazelnuts can be left whole or chopped slightly before being added to the dough. The hazelnuts can be increased to 20% of the flour weight for a fuller-tasting bread.

Ingredients

Method