The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jeffrey Hammelman's Hazelnut, Fig, Fennel Seeds & Rosemary Bread

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KMIAA's picture
KMIAA

Jeffrey Hammelman's Hazelnut, Fig, Fennel Seeds & Rosemary Bread

I want to make this bread but do not have Hazelnuts and can't get them at this time.  I do have on hand, Almonds, Pecans, Walnuts & Pistachios.  I was thinking of using Pecans but don't know how that will go with the Fennel Seeds & Rosemary.  Any input would be appreciated.

KMIAA

openpalmsesame's picture
openpalmsesame

I think your best bet for this recipe would be walnuts. They are very commonly paired with the other ingredients.

-Elli

KMIAA's picture
KMIAA

Thanks for replying.  I'll use those. 

dabrownman's picture
dabrownman

pistachios with Italian bread ingredients like the ones you are using,  They are expensive, probably why pistachios aren't used much in breads but, the green purple colors sure pop off the tan crumb and that taste is unique.

Happy baking

KMIAA's picture
KMIAA

This is good to know.  I love Pistachios and always have them on hand.

KMIAA

isand66's picture
isand66

Pecans are my favorite nut...I don't see any reason why they wouldn't go well with the other ingredients in this bread.  Walnuts or pistachios would be fine as well. let us know how it comes out.

Ian

KMIAA's picture
KMIAA

with Walnuts.  Will taste it tomorrow.  Hopefully, I'll like it.

 

KMIAA

KMIAA's picture
KMIAA

I added a tad bit more water to the dough.  I wasn't sure how it would be.  I finally cut into the bread and tasted one piece.  Was so "unsure" of the Rosemary, but it tasted quite pleasant.  My hubby tasted a some too, so this is a keeper.  We cut in half and froze the rest.  Made two loaves.