I have done some research to find some all natural remedies to ease my upset tummy and found that fennel is extremely good for soothing a stomach ache. I paired three of my favorite ingredients to make a simple but most divine loaf of bread for breakfast or pre-dinner nibbles. 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. I will say this. I am not a baker. Nope! I get the itch to bake a pie or a cake every once in a while but honestly I love to cook, not bake. I have a extreme love for all things crusty, pastries and fluffy but I am not one to say "I gotta get my rollin pin out and bake something or I am going to go crazy." I feel at ease if I have some lean meat, fresh herbs, in season veggies and some grain of sort. Salads of course are a forte. I can make a mean salad....Beets, goat cheese, lemon juice, avocado, mango...you name it, I have paired it. Today however is a different day. I wanted to bake and I wanted to bake bad. Bread is something that I dont "do" often as I dont like processed breads and unless I got to the bakery itself and pull the loaf out of the oven myself, it aint goin in me. I want bread and I wanted something that my tummy would thank me later for eating. That is when this baby was born...
Hazelnut and Fig Bread with Fennel Seeds and Rosemary
Ingredients:
whole wheat flour 2 1/2 cups
bread flour 2 1/3 cups
bread flour 2 1/3 cups
salt 2 tsp
instant yeast 1 tsp
water, room temp 1 3/4 cups + 1 tbsp
water, room temp 1 3/4 cups + 1 tbsp
fennel seeds 4 tsp
fresh rosemary leaves 4 tsp (2 to 3 sprigs)
hazelnuts 2/3 cup
fresh rosemary leaves 4 tsp (2 to 3 sprigs)
hazelnuts 2/3 cup
dried figs, stems removed 2/3 cup
Notes:
You can chop, quarter, or leave the dried figs whole.
Directions: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.Oh SO gooood!
You can chop, quarter, or leave the dried figs whole.
Directions: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.Oh SO gooood!
Seriously, spread some goat cheese on a chunk of this amazing bread and you have a piece of warm, sweet heaven. I loved this loaf and will be making it again and again. This is the perfect combination if you ask me. Figs are one of my favorite and the fennel will fill your house with the most delicious smell ever. Next time you are thinking about baking. Please try this recipe. You wont be sorry you did!
-Heather
