Hazelnut-Currant Boule

A (mainly) whole grain, crusty loaf studded with toasted hazelnuts and sweet currants.

This loaf takes a little more time than some as it starts with a sponge and the fermentation, proofing, and baking times are fairly long. I saved a little time by making the sponge in advance and refrigerating it overnight. The dough is enriched with a little butter that’s rubbed together with the rye flour before being kneaded into the dough “ not a step I’ve seen used before for this type of bread but one that may have contributed to the soft, fine, almost cake-like texture of the crumb.

I loved both the flavour and texture of the bread; it was the perfect accompaniment to bacon and celeriac soup and made delicious turkey-gruyère panini.