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This light-textured bread is inspired by an organic harvest bread baked at Bio Andreas on Andreasplatz, a lovely square in Basel's historic district. Whole red grapes are kneaded into the dough just before it is allowed to rise. We've replaced the chestnuts with easier-to-find hazelnuts.

Recipe by Cooking Light January 2000

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Credit: Colleen Duffley

Recipe Summary test

Yield:
1 loaf, 18 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place hazelnuts on a baking sheet. Bake nuts at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

  • Lightly spoon flours into dry measuring cups; level with a knife.

  • 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.

  • 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°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  • Preheat oven to 375°.

  • Uncover dough. Bake at 375° for 35 minutes or until the loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

200 calories; calories from fat 26%; fat 5.7g; saturated fat 0.8g; mono fat 2.9g; poly fat 1.6g; protein 4.9g; carbohydrates 33.8g; fiber 2.5g; cholesterol 12mg; iron 1.9mg; sodium 138mg; calcium 24mg.
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