The Fresh Loaf

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Sesame-Wheat bread and a Prune, hazelnut and fennel bread

JennyBakesBread's picture
JennyBakesBread

Sesame-Wheat bread and a Prune, hazelnut and fennel bread

This bread was inspired by STUinLouisa's spring cleaning post. The nuts and dried fruit in the cupboard were, unfortunately, limited to 70g of hazelnuts and 160g prunes left over from Christmas.

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I decided to use these to make a small variation on the 'toasted hazelnut and prune bread' in Hamelman's Bread. Hamelman's original recipe includes some dried yeast making it unsuitable for retarding overnight. The only changes I made were to add one tablespoon of fennel seeds and omit the yeast. I also extended to bulk fermentation to 2.5hrs and retarded the loaves overnight so that they would fit my schedule better.

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Wonderfully tasty bread and makes very good toast. Next up this week, A whole wheat bread with toasted sesame seeds (recipe adapted from Tartine #3). The smell alone is irresistible.

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The sesame seeds were toasted in advance in small batches. The sesame seeds pop like crazy and either refuse to toast much at all or spring all over the kitchen!

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A slightly more detailed write up can be found here: http://jennybakesbread.blogspot.co.uk/2016/02/sesame-wheat-and-prune-and-hazelnut.html. Happy Baking!

Comments

dabrownman's picture
dabrownman

Both have to be tasty as all get out.  Well done and happy baking 

Isand66's picture
Isand66

Both loaves look great.  I hate to point out that you have an issue with your formula.  Your water total must be a typo since it can't be 84% based on 1075 grams of flour.  It should be 914 grams of water.

JennyBakesBread's picture
JennyBakesBread

For pointing that out... I'm not sure whether the weight or the percentage is a typo. =(

Isand66's picture
Isand66

No problem.  I did the same thing the other day.  I left out almost half of the flour in the final dough!  Fortunately I only did that in the formula and not in the bake :).