Bread with prunes and hazelnuts (Pain aux pruneaux et noisettes) from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads (page 46) by David Norman

  • rice flour
  • whole wheat flour
  • hazelnuts
  • prunes
  • all-purpose flour
  • instant yeast
  • EYB Comments

    Started must be refrigerated 12-36 hours. Dough must ferment 1.5-2 hours, and proof up to 2 hours. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Started must be refrigerated 12-36 hours. Dough must ferment 1.5-2 hours, and proof up to 2 hours. See recipe for a variation.

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