Wow, it's pretty jam packed. This bread is a 'quick bread' meaning it doesn't require a starter dough made the night before. However, I did start it around 9 am and finished it at around 2pm... so I guess quick bread isn't really the right name for it. However, it was worth it.
It is half whole wheat, half white bread flour, so it is already nutty without the addition of the hazelnuts. The fennel certainly gave it a anise kick, and the rosemary added some more oomph. The figs were sweet and contributed a lot to the crust color. A tasty bread, good with cheeses as well as with butter.
Taken from the Jeffrey Hamelman book "Bread: A Baker's Book of Techniques and Recipes". An amazing bread book.
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