Its getting very autumnal in my neck of the woods, that means squash soup and hearty stews to me! If your planning on indulging in a creamy butternut/pumpkin kind of soup any time soon, then this is a bread you want in your life! The cobnuts can be subbed for hazelnuts but foraging for the cobnuts would make it more fantastical in the long run, that way you can fully enjoy the seasonal bounty, get in there quick though! Cobnuts are a favourite of grey squirrels so they will snatch them up in no time if you leave it too late….
Ingredients:
3 cups strong white bread flour. plus extra for kneading
3/4 tsp salt
1 1/2 cups tepid water
1 tbsp unrefined golden sugar
1 tbsp fresh yeast
2 tbsp rapeseed oil
1 cup chopped lightly toasted cobnuts (can sub hazelnuts)
1 cup chopped dried apricots
Method:
Mix together he flour and the salt in a mixing bowl. Mix the yeast, sugar, oil and water in another bowl, add the wet into the dry and mix together until you have a dough. Transfer to a floured surface and knead for about 10 minutes, until you have a springy, silky and elastic dough. Transfer to a lightly oiled bowl, toss the dough to coat it in the oil and cover the bowl with plastic wrap, leave your dough to rise for 1 1/2- 2 hours, then sprinkle in the apricots and the chopped cobnuts. Punch the nuts and fruit into the dough and then knead the dough slightly to distribute them more evenly throughout the dough. Shape into a batard/ oval loaf and place on a parchment lined baking sheet to rise up for another 30 minutes. Preheat the oven to 220c/420f and place a metal dish of freshly boiled water in the base of the oven. Allow the oven to come fully up to temp again before baking the loaf for about 35-45 minutes, until you have a good crust, transfer the bread to a cooling rack to cool completely before slicing.
this looks delicious. I made my first bread this week and was so pleased with the results. Its so satisfying and now Im on the hunt for some unusual bread recipes!
I have been making bread since I was a youngen’ as my dad was a baker, I hope you find it as joyful as I still do 🙂
This looks so good. Are you gonna do something glutenfree? Or I just have to modify your recipes, because I´d really like to try some (most^^) of them 🙂
Im waiting on some teff flour to come to the health food shop, them im doing some gluten-free breads (hopefully)
Reblogged this on The ObamaCrat™.
Beautiful crumb! I have no idea what cobnuts are but I adore the flavor of hazelnuts and apricots together.
They are a nut you can forage in England, they taste kinda like hazelnuts.
In lisbon it’s still summer and I miss autumn, my favorite season. This is a perfect autumnal recipe I’m going to reproduce as soon as the first leaf is felt!
Yummy! Can you send a couple of slices over for my lunch tomorrow? 🙂
No cob nuts here but I will sub hazelnuts, another gorgeous autumnal treat, it’s still raining here so I am pretending it is autumn and joining in 😉
Reblogged this on Glenn62’s Blog.