Hazelnut Thyme Batard Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
1/2 cup: Hazelnuts,
1/4 cup: Thyme leaves,
Whole wheat dough **,
Flour, all-purpose
. for shaping,
Flour, whole wheat
. for rising,
Directions:
** 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 350
F. 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. Dont worry if a few hazelnuts protrude from the
dough while shaping; theyll 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 425
F 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, its 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
Source from luhu.jp
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 350
F. 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. Dont worry if a few hazelnuts protrude from the
dough while shaping; theyll 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 425
F 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, its 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
Source from luhu.jp