Hazelnut and Fig Bread with Fennel Seeds and Rosemary

Preparation info

  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

Although on the Face of it, the ingredients in this formula are similar to those in the preceding Whole Wheat with Pecans and Golden Raisins, the figs and roasted hazelnuts will add quite a different flavor note. The fennel seeds and rosemary further heighten the flavors—this bread is loaded. The hazelnuts should be roasted until they begin to darken slightly in color, about 12 to 14 minutes at 375°F should be sufficient. Shaking the baking pan a couple of times helps even out the roasting.