Sourdough bread with hazelnuts and dried fruit
100 g buckwheat flour
150 g semi-whole wheat flour
5 g salt
1 teaspoon of brown sugar
½ teaspoon of cinnamon
80 g raw hazelnuts, whole
50 g of dried apricots
50 g of prunes
50 g of dried figs
3 tablespoons of olive oil
150 g of natural sourdough or 1 teaspoon of dry yeast
Up to 180 ml of lukewarm water
1 handful of whole hazelnuts for decoration (optional)
In a bowl, combine the flour and all the dry ingredients, including the crushed hazelnuts and chopped dried fruit. Stir and make a well in the middle.
Dilute 150 grams of natural sourdough with the sugar and a little lukewarm water. Pour it in the middle of the dry mixture. Also add a little lukewarm water (about 1 cup) and the olive oil. Knead a soft and smooth dough. Shape into a ball, return to the bowl, sprinkle with flour and cover with transparent film and a clean towel. Let the dough rest in a warm place and rise at its own pace. Allow 6 to 8 hours. It is best to make the dough the previous night and let it rise overnight.
The next day, with oiled hands and a generous sprinkle of flour, knead the bread again giving it a preferred shape. Let stand another 1 hour. Decorate with the blade of a sharp knife and/or whole hazelnuts.
Bake the natural sourdough bread at 210°C for 10 to 15 minutes, then lower the temperature to 180°C. Allow about 50-60 minutes of cooking time. Let cool on a wire rack.
Enjoy the bread for breakfast, accompanied by butter and jam.