Hazelnut Golden Raisin Baguettes

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Recipe photo

Hazelnut Golden Raisin Baguettes

star rating (4) rate this recipe »
Published prior to 2008

These baguettes feature a blend of fruit, nuts, and the distinctive licorice taste of fennel. Leave out the fennel if you like, but it really does lend a mild but interesting flavor to these loaves.

Follow our step-by-step photos for making these baguettes at 
our blog, Flourish.

1 cup King Arthur Unbleached All-Purpose Flour
1/4 cup rye flour (white, medium, or pumpernickel) or King Arthur 100% White Whole Wheat Flour
1 1/4 cups water
1/4 teaspoon instant yeast

Mix together, cover, and set aside to rest for 12 to 24 hours at room temperature; the longer you let it sit, the more of a tang your bread will have.

all of the sponge
2 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
1/2 teaspoon instant yeast
1 cup toasted, coarsely chopped hazelnuts
3/4 cup golden raisins
1 tablespoon fennel seeds, lightly toasted (optional)

Mix and knead together the sponge, flour, salt, and yeast for 8 to 10 minutes, until the dough becomes smooth and elastic. Add the hazelnuts, raisins and fennel seeds, kneading until everything is evenly incorporated. Place in a greased bowl, cover, and allow to rise for 1 to 1 1/2 hours, till nearly doubled in bulk.

Gently deflate the dough, and divide it in half. Form it into logs about 10 to 12 inches long, and place them on baking sheets (or in a couche, or in a dough bed). Cover, and let rise for 1 hour.

If baking on a stone: Preheat the oven and stone for 30 minutes at 475°F. Just before placing the loaves in the oven, cut three or four diagonal slices down the center of each, and spritz with water. Place the loaves on the stone, then reduce the oven heat to 375°F. Bake the baguettes for 20 to 24 minutes, until they're medium brown.

If baking on sheet pans: Preheat the oven to 450°F. Prepare the baguettes for the oven as directed above, and bake for 10 minutes. Reduce the oven heat to 375°F and continue baking for an additional 10 to 12 minutes. Yield: 2 loaves, 18 servings.

Nutrition per serving (2 slices, 48g): 140 cal, 4.5g fat, 4g protein, 22g total carbohydrate, 5g sugar, 1g dietary fiber, 0mg cholesterol, 160mg sodium.


  • star rating 11/27/2012
  • denlovert from Montreal. from KAF Community
  • Love it, soft mie de pain, and a crusty crust, delicious plain, or toasted, I eat it with a spread made of cream cheese with a drop or two of creamy hazelnut essence, and a little bit of sour cream. I'll bake it regularly.
  • star rating 10/31/2011
  • cooker69i from KAF Community
  • Wow - what a journey, but worth every minute. I printed the video to have in the Kitchen. I have a Space Saver Breville Oven that takes an 11 in. square pan and made 10 instead of 12. When the starter was ready, I used my Bread Machine for Dough. They rose and baked perfectly, even though the dough looked impossible. I used Almonds and raisens. I wonder if Cinnamon would be a good addition? Dried Mixed Fruit? Pine Nuts? Thanks for the great pleasure I get from KAF and terrific service and products.
    Yes to all of those. Just don't add the cinnamon directly to the dough. Use it as part of a filling. Cinnamon is a yeast inhibitor, it will slow down the rise if added directly to the dough. Give it a try. Frank @ KAF.
  • star rating 01/21/2009
  • Rosa from Geneva, Switzerland
  • A delightful bread! Very flavorful and refined tasting. I love it's moist inside and gorgeous crust! It is delicious with any good cheese as well as fish/meat rillettes or pate. www.rosas-yummy-yums.blogspot.com