Hazelnut Raisin Bread

I made an interesting bread over the weekend and thought I would share the recipe. I weigh the flours and liquids so some conversion will be necessary if you use volume measurements: 1 Cup of bread flour is about 130 gm and 10 oz of water is about 300 gm.

500 gm bread flour

  1. 300 gm water room temp
  2. toasted and chopped hazelnuts. The amount depends on how nutty you want it.
  3. raisins. Again quantity is your choice. I soaked them in Ouzo but water would work ok also
  4. 1 tsp salt
  5. 1 Tbs honey
  6. 2 tsp yeast. about 1 pkg
  7. unsalted butter to brush on top


  1. Mix the flour and salt in the bowl of a stand mixer
  2. Pour the water gently in the center of the bowl
  3. Add the honey and yeast to the pool of water and stir the pool gently
  4. Let the yeast proof for 5 - 10 minutes
  5. Process the mixture in the mixer with a dough hook for 10 mins. Near the end of the time add in the raisins and hazelnuts.
  6. Form the dough into a ball and let it rise until doubled in bulk
  7. Pound the dough with your knuckles into a flat sheet and let it rest for 10 minutes
  8. Form the dough into a ball and place on a lightly floured pizza stone
  9. Let the dough rise again until nearly doubled in bulk
  10. Brush the top with melted butter
  11. Bake for 10 minutes in an oven preheated to 475 F.
  12. Reduce temp to 375 and continue baking until bread reaches an internal temp of 195F

As with most breads you may need to adjust the flour and/or water until the dough forms a nice consistency. It should cling to the dough hook and clean the side of the mixing bowl and be slightly sticky to the touch after kneading
I rarely keep track of time when baking because I find the internal temp to be a much better indicator. I think this was in the oven for about 1/2 hour.