Fruit And Nut Bread

Directions

1. Preheat oven to 350.
2. Place hazelnuts on a baking sheet. Bake nuts at 350 for 15 min, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.
3. Lightly spoon flours into dry measuring c.; level with a knife.
4. Combine 1 c. of all-purpose flour, hot water, and yeast in a large bowl, and stir well with a whisk. Cover and let stand at room temperature 1 hour.
5. Add in the hazelnuts, 1 c. all-purpose flour, whole-wheat flour, dry fruit, sugar, 2 tbsp oil, salt, and egg to yeast mix, and stir till a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough till smooth and elastic (about 5 min); add in sufficient of remaining all-purpose flour, 1 Tbsp. at a time, to prevent dough from sticking to hands. Arrange grapes over dough, gently knead on a lightly floured surface 4 to 5 times or possibly just till grapes are incorporated into dough. Place dough on a baking sheet coated with cooking spray. Shape into an 8-inch round loaf. Brush dough with 2 tsp oil. Sprinkle surface of dough with sunflower kernels, gently pressing kernels into dough. Cover and let rise in a hot place (85 F), free from drafts, 45 min or possibly till doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen sufficient.)
6. Preheat oven to 375.
7. Uncover dough. Bake at 375 for 35 min or possibly till the loaf sounds hollow when tapped. Remove loaf from baking sheet; cold on a wire rack.
8. Description: "This light-textured bread is inspired by an organic harvest bread baked at Bio Andreas on Andreasplatz, a lovely square in Basel's historic district."
9. NOTES : Whole red grapes are knead into the dough just before it is allowed to rise. We've replaced the chestnuts with easier-to-find hazelnuts.