Fruit-and-Nut Bread

1. Preheat oven to 350°.
2. 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.
3. Lightly spoon flours into dry measuring cups; level with a knife.
4. 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.
5. 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).
6. 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.
7. Place dough on a baking sheet coated with cooking spray. Shape into an 8-inch round loaf. Brush dough with 2 teaspoons oil.
8. 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.)
9. Preheat oven to 375°.
10. Uncover dough. Bake at 375° for 35 minutes or until the loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.

Makes 1 loaf, serves 18.

CALORIES 200 (26% from fat); FAT 5.7g (sat 0.8g,mono 2.9g,poly 1.6g); IRON 1.9mg; CHOLESTEROL 12mg; CALCIUM 24mg; CARBOHYDRATE 33.8g; SODIUM 138mg; PROTEIN 4.9g; FIBER 2.5g

Cooking Light, JANUARY 2000