For the longest time, Dan Lepard’s Cobnut Loaf with Honey and Grains has been calling to me from my well-worn copy of The Handmade Loaf.
The problem is, cobnuts aren’t readily available here in Australia. Hazelnuts are a reasonable substitute, but as I’ve mentioned before, I’ve always been too lazy to roast and skin them.
So one of the first things I did with my newly discovered blanched roasted hazelnuts was to give this daisy-shaped loaf a go. It’s a wet, sticky dough, but the final shaping is quite easy, and can take a reasonably heavy flouring. I simplified Dan’s methodology a little, but found it still worked well.
As I didn’t have straight rye grains, I used a grain mix that I found in the fridge. On cooking and soaking, the grains swelled up to several times their starting weight, which meant I had enough for these loaves plus a couple of others (more on those soon).
Here are some photos of the process…
My friend Joanna has baked this recipe several times, in a variety of different shapes – please have a look at her post here. I can now understand why she finds this bread so appealing!
The hazelnuts and tender, sweet grains are a delicious combination, and the loaf kept surprisingly well – it was still soft after three days on the kitchen bench. I took one loaf to a barbeque, and sliced the other for breakfast – it was a great foil to our poached eggs. Definitely a bread I’ll be baking again!
Well, that is just the coolest looking loaf of bread! =)
Abby, the shaping was really fun! :)
This looks incredible! I’m not sure I’ll be able to do the shaping bit but I will give it a go. If I don’t use nuts, what do you think about sunflower seeds? Thanks.
It was actually very easy to shape – I’m going to try the method again next time I have a really wet dough. I think you’d end up with quite a different loaf using sunflower seeds – the hazelnuts are very distinct in the finished bread. Would be worth experimenting though! :)
Sunflower seeds will be different but toast them first and they give a really nice flavour.
So glad you made this one – there really isn’t that much difference in taste between toasted cobnuts and toasted hazelnuts, they are very close relatives, the difference is more in what they’re like when they’re fresh, cobnuts are milky and have a very light green fresh taste.
Beautiful bake Celia! Thanks for the linky too :D
Joanna, I loved this bread sooo much! As I think you said, the recipe makes quite a large quantity, but it was all eaten, down to the last crumb! Thanks for the inspiration, love. :)
I’ve been intrigued about this bread ever since I got the book years ago
I don’t think the picture in the book does justice to it, but yours and Joanna’s definitely make me put this bread on my list for when I’m home
I love the crumb shot!
Sal, thank you! I wish I could send you some roasted and peeled hazelnuts – I know peeling them drives us both crazy! :)
Celia,
This loaf looks amazing! Tell me, I recently purchased Millet seeds from Bob’s Red Mill, but did not realize that I would receive 4 fair size bags fo Millet!!
Can you freeze grains ok, as I would hate to see it all go to waste. Thanks.
Linda, thank you! I don’t know how long grains last for, but I would think they’d be ok for ages in the fridge or freezer? The grain mix I used for these loaves has been stored in the fridge for ages. I think the big problem is if it gets too hot, and bugs hatch in it…
Love the crumb shot of this one. Dan keeps mentioning soaking grains but aside from using oats, and various seeds I haven’t played. So many breads to play with…
(and great idea using the cake carrier lid!)
Thanks Brydie! You know, it’s been years, but I still keep finding new recipes to make out of Dan’s book! :)
I love hazelnuts in any form. This one needs to be tried.
Hope you like it, Deb! x
It’s so pretty Celia! I love how you soaked the grains in wine too, did it change the flavour?
Becca, thank you – the soaked grains seem to add a sweetness to the loaf that was really appealing!
Yum. That’s my kind of bread. I wonder what it might be like with macadamias?
Linda, I was thinking of you when I made this – I think roasted maccies would be perfect in place of the hazelnuts!
Ohh, that looks extra appealing with that shape. Hazelnuts and grains and spelt flour – so much goodness!!
Craig
Craig, thank you – it was such a pretty loaf, very like a flower! Lasted brilliantly too, which is surprising, as most yeast loaves are stale by the next day!
Loving all these hazelnut recipes Celia! I can see i’m going to have to add Marrickville berries to my shopping lists too now. . .
Anne, the hazelnuts were from Southern Cross Supplies, but everything is quite close by in Marrickville! :)
I would love to spend a day with you in your kitchen learning, learning, learning!
:-) Mandy
Oooh Mandy, wouldn’t that be fun! :)
That really is my kind of bread, the kind I’d eat with nothing else whatever, just because it tasted realy good. Would it make much difference to the taste, do you think, if the hazelnuts were not skinned?
Jan, I think so – I suspect you’d get loose papery skins during the kneading process that would grind into the dough. I think the loaf might work well with roasted almonds as well?
This is just lovely. I love all the photos- especially the crumb shot. I’m making this bread when I get home!
Thanks for the inspiration and tips!
Heidi, hope you love it as much as I did! I’ve made two other loaves with the remaining soaked grains, so don’t worry if you end up with a whole saucepan full like I did! :)
Hazelnuts are just amazing and they don’t seem to get the run here in Oz that they ought to – this looks great, Celia!
Amanda, that’s probably because you’ve usually got to skin them! :) I know that’s why I’ve avoided them for so long…
Thanks!
CELIA!! Happy weekend!!! Guess what – today I made your recipe again, it’s the second photo in my latest post here: http://dakotad.com/2011/06/05/delicious-bordeaux/
And there’s a credit in the p.s section of my comments.
THANK YOU SO MUCH. It was delicious!!!!
Dakota, that’s fantastic, thanks for letting me know! :)
Looks gorgeous! Yummmmmmm.
Thanks Mrs Bok! :)
As a fan of interesting bread AND poached eggs you’ve made me want this for breakfast. Love the shape of the loaf.
Sally, this really is an interesting loaf! I’m normally a pretty lazy baker, and this one took a few steps, but it was worth it. :)
Yet another delicious-looking loaf by Celia. I love the shape!
Claire, I think the shape is quite adaptable, and could be used for other loaves as well…
It looks lovely Celia – I keep meaning to make breads with grains in them, I must be more adventurous!
I know what you mean about THML – I’ve had it for ages, but whenever I look in it there’s something I want to try!
C, thank you! I’m pretty sure this loaf would work with other nuts as well (couldn’t remember if you were allergic to hazelnuts?). Such an interesting book, THML!
Hey Celia, just replied to your comment. I was thinking, if you want to use the photo of the cherry recipe I did of yours, feel free to use it. You should totally do a post about peoples pictures that show your recipes, because you’re amazing.!!!
Have a great weekend!!!
Dakota, you’re a sweetheart, thank you! :) Hope you had a fun weekend too!
Great crumb shot. Makes me want to try this bread and I am totally boring with my bread making – just keep making the same old, same old loaves. Hmmm…..
SG, you know I am too normally! But this was a really fun diversion! :)
Oh I bet that’s a really delicious and chewy loaf Celia – looks fantastic too. I’ve got a copy of Dan’s latest book on order, but the publication date keeps being delayed. Must be done just to keep the anticipation going. Surprised you can’t get cobnuts in Australia – they are only cultivated hazelnuts. When we were wwoofing there we stayed on a farm growing cobnuts and took a big bag of them away with us – so I know they are there somewhere :)
Choc, is that his book on British Baking? I shall have to go look at Amazon, I didn’t realise it was already available on pre-order. I’ll investigate the cobnut thing a bit further – I’ve never heard or seen of them here…thanks! :)