This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Sift bread flour, cinnamon, allspice and salt into a large bowl. Stir in yeast. Make a well. Pour in lukewarm water. Using a butter knife, stir until combined (dough will be sticky). Cover with cling film and a tea towel. Set aside at room temperature for 12 hours or overnight.
2.The next day, gently fold through first measure of hazelnuts and dates (dough will be wet). Transfer to a lightly greased bowl. Cover with cling film and a tea towel. Set asidein a warm place for 2 hours.
3.Preheat oven to very hot, 220°C. Place an oven tray in the oven to preheat. Transfer dough onto a sheet of baking paper, gently shaping into a 25cm round (use a plastic spatula as dough will be sticky).
4.Transfer dough and baking paper on to hot tray. Sprinkle with second measure of hazelnuts, combined with demerara sugar and cinnamon.
5.Bake for 25-30 minutes until bread sounds hollow when tapped. Transfer loaf to a wire rack to cool. Serve sliced with maple butter and seasonal fruit.
Note
- To make maple butter, beat 125g softened butter with 2 tablespoons maple syrup until mix is fluffy.