Title: Hazelnut Thyme Batard
Categories: Magazine Herb Bread French
Yield: 1 Loaf

1/2	c	Hazelnuts
1/4	c	Thyme leaves
		Whole wheat dough **
		Flour; all-purpose
		. for shaping
		Flour; whole wheat
		. for rising

** See other recipe "Simple, Essential Bread Starters"

This creation is French in both shape and ingredients. Hazelnuts bring out the sweetness in the wheat flour while thyme speaks its earthy opinion. This is a wonderful bread for a cool autumn day, served warm with butter or thinly sliced and served with cheese.

DIRECTIONS:

Heat the oven to 350øF. Spread the nuts on a baking sheet and toast for 3 minutes, or until fragrant. Remove them to a kitchen towel and rub together to loosen the skins. Discard the skins and coarsely chop the nuts. Combine the nuts with the thyme and set aside.

Prepare the whole wheat dough, incorporating the chopped hazelnuts and thyme during the final 2 minutes of kneading, adding them a little at a time.

When the dough has doubled in bulk, punch it down and turn out onto a lightly floured work surface. Shape the dough into a loose round loaf, cover, and let rest 15 minutes. Rub whole wheat flour into a dish towel, thickly coating it so the dough will not stick to it. Lay the towel on a baking sheet.

Adding flour as necessary to keep the dough from sticking, pound out the loaf into a thick oval. Fold the oval over lengthwise in three like a business letter, pounding to seal each fold with the base of your palm. Then fold the dough in half lengthwise to make a taut log. Taper the ends like a football by placing the palms of your hands over each end, pressing down, and rolling the dough back and forth on the work surface. Don't worry if a few hazelnuts protrude from the dough while shaping; they'll add a rustic look to the finished loaf.

Transfer the batard, seam side up, to the towel, folding up the sides of the towel to support the loaf. Sprinkle the top of the batard with whole wheat flour and cover the entire baking sheet with plastic wrap. Let rise for 2 hours, or until nearly doubled.

A half hour before baking, preheat the oven to 425øF with a baking stone in the lower third of the oven and a small pan of water on the lowest rack. Carefully invert the loaf from the baking sheet onto the baking stone. With a small, sharp knife, cut three or four small arcs, 3/4 inch deep, across the top of the batard. Bake for about 25 minutes, or until the crust is brown, removing the pan of water after 10 minutes. Test the loaf by tapping the bottom with your knuckle. If it sounds hollow, it's done. Remove it to a baking rack and let cool completely before slicing.

Makes 1 loaf. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

previous

next