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INGREDIENTS FOR 18 SERVINGS:2/3 cup hazelnuts2-1/2 cups all-purpose flour, divided2 cups whole-wheat flour1-1/2 cups warm water (100 degrees to 110 degrees)1 package dry yeast (about 2-1/4 teaspoons)1 cup coarsely chopped dried mixed fruit 1/3 cup packed brown sugar2 tablespoons vegetable oil1 teaspoon salt1 large egg, beaten1/2 cup seedless red grapesCooking spray2 teaspoons vegetable oil1 tablespoon sunflower seed kernels
1. Preheat oven to 350 degrees.
2. Place hazelnuts on a baking sheet. Bake nuts at 350 degrees for 15
minutes, stirring once. Turn nuts out onto a towel. Roll up towel;
rub off skins. Chop nuts.
3. Lightly spoon flours into dry measuring cups; level with a knife.
4. Combine 1 cup of all-purpose flour, warm water, and yeast in a
large bowl, and stir well with a whisk. Cover and let stand at room
temperature 1 hour.
5. Add the hazelnuts, 1 cup all-purpose flour, whole-wheat flour,
dried fruit, sugar, 2 tablespoons oil, salt, and egg to yeast
mixture, and stir until a soft dough forms (dough will feel tacky).
Turn dough out onto a lightly floured surface. Knead dough until
smooth and elastic (about 5 minutes); add enough of remaining
all-purpose flour, 1 tablespoon 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 just until 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
teaspoons oil. Sprinkle surface of dough with sunflower kernels,
gently pressing kernels into dough. Cover and let rise in a warm
place (85 degrees), free from drafts, 45 minutes or until doubled in
size. (Press two fingers into dough. If indentation remains, the
dough has risen enough.)
6. Preheat oven to 375 degrees.
7. Uncover dough. Bake at 375 degrees for 35 minutes or until the
loaf sounds hollow when tapped. Remove loaf from baking sheet; cool
on a wire rack. Yield: 1 loaf, 18 servings (serving size: 1 slice).
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