Fruit-and-Nut Bread
Need a dairy free and vegetarian bread? Fruit-and-Nut Bread could be a tremendous recipe to try. One portion of this dish contains about 5g of protein, 6g of fat, and a total of 211 calories. This recipe serves 18. From preparation to the plate, this recipe takes about 45 minutes. If you have hazelnuts, sunflower seed kernels, salt, and a few other ingredients on hand, you can make it.
Instructions
Place hazelnuts on a baking sheet.
Bake nuts at 350 for 15 minutes, stirring once. Turn nuts out onto a towel.
Roll up towel; rub off skins. Chop nuts.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine 1 cup of all-purpose flour, warm water, and yeast in a large bowl, and stir well with a whisk. Cover and let stand at room temperature 1 hour.
Add the hazelnuts, 1 cup all-purpose flour, whole-wheat flour, dried fruit, sugar, 2 tablespoons oil, salt, and egg to yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Arrange grapes over dough; gently knead on a lightly floured surface 4 to 5 times or just until grapes are incorporated into dough.
Place dough on a baking sheet coated with cooking spray. Shape into an 8-inch round loaf.
Brush dough with 2 teaspoons oil.
Sprinkle surface of dough with sunflower kernels, gently pressing kernels into dough. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Bake at 375 for 35 minutes or until the loaf sounds hollow when tapped.
Remove loaf from baking sheet; cool on a wire rack.