Fresh chunky apple, roasted hazelnut, thyme and Cabernet Sauvignon rustico bread from The Cook and the Baker by Mark McDonough and Dean Brettschneider

  • hazelnuts
  • lemons
  • thyme
  • dried yeast
  • apples
  • Cabernet Sauvignon wine
  • wholemeal flour
  • strong white bread flour

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

    Starter is made a day ahead.

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