{"id":4114,"date":"2011-05-05T20:04:55","date_gmt":"2011-05-06T00:04:55","guid":{"rendered":"http:\/\/heidiannie.com\/?p=4114"},"modified":"2011-05-05T20:04:55","modified_gmt":"2011-05-06T00:04:55","slug":"fig-and-hazelnut-bread","status":"publish","type":"post","link":"http:\/\/www.heidiannie.com\/?p=4114","title":{"rendered":"Fig and Hazelnut Bread"},"content":{"rendered":"

\"002\"<\/a>,<\/p>\n

My friend, Joanna, posted this bread on her blog , Zeb Bakes<\/a> .<\/p>\n

Only hers looks a lot better than mine.<\/p>\n

It is so very good.  I kind of fudged on her recipe, because it is in grams and I  <\/p>\n

am a firm believer in cups and ounces, tablespoons, and  Farenheit temperatures.<\/p>\n

So this is my recipe.<\/p>\n

3 cups bread flour<\/p>\n

2 cups whole wheat flour<\/p>\n

1\/2 cup rye flour<\/p>\n

1 or 2 TBSP soft butter<\/p>\n

2 tsps sea salt<\/p>\n

1 1\/2 cups warm water<\/p>\n

2 tsps yeast<\/p>\n

1 1\/2 cups of sliced dried figs<\/p>\n

1 cup partially chopped hazelnuts<\/p>\n

1 TBSP fennel seed<\/p>\n

(optional- 1\/2 tsp finely minced rosemary)<\/p>\n

Mix together flours and salt.  Make a well in the center of the flour and <\/p>\n

pour water and yeast into the well.  Mix the yeast (add 1\/2 tsp sugar, to get it started)<\/p>\n

and let it sit for a couple of minutes to prove the yeast.<\/p>\n

Add butter and mix well, adding warm water to get a pliable dough- up to 3\/4 cup more.<\/p>\n

When the dough is well mixed, add the figs, hazelnuts and fennel.<\/p>\n

Knead for about 10 minutes and then place in a well greased bowl and cover.<\/p>\n

Let this raise for about 2 1\/2 hours- poke it with your finger to make sure it is flexible.<\/p>\n

Shape into a ball and place into a bowl that has a piece of parchment paper molded into it.<\/p>\n

Raise for another hour and a half-preheat oven and cast iron kettle to 425 degrees F<\/p>\n

and then carefully lift edges of parchment paper and place entire dough into kettle and<\/p>\n

cover with a lid.  Bake for 25 minutes with lid on- then lower the heat to 375 and take off<\/strong><\/p>\n

the lid and bake another 20 minutes.<\/strong><\/p>\n

\"009\"<\/a><\/p>\n

It is great with butter, or toasted, and today we had ham sandwiches with it and they <\/p>\n

were magnificent.<\/p>\n","protected":false},"excerpt":{"rendered":"

, My friend, Joanna, posted this bread on her blog , Zeb Bakes . Only hers looks a lot better than mine. It is so very good.  I kind of fudged on her recipe, because it is in grams and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,11,13],"tags":[],"class_list":["post-4114","post","type-post","status-publish","format-standard","hentry","category-bread","category-recipes","category-stepsonthejourney"],"_links":{"self":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/4114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4114"}],"version-history":[{"count":0,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/4114\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4114"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}