Cherry-Hazelnut Bread

A beautifully rustic bread dotted with dried tart cherries and toasty hazelnuts. It’s perfect for breakfast and makes great sandwiches as well.

For the Sponge:
3/4 cups water
1 1/4 cups all-purpose flour (I used King Arthur)
1/4 tsp. active dry yeast (I used Fleischmann’s)

For the Dough:
1 1/4 cups lukewarm water
3 3/4 cups all-purpose flour, plus more as needed (I used King Arthur)
1/4 cup honey
2 tsp. salt
1 cup roasted hazelnuts, roughly chopped
3/4 cups dried tart cherries
Yellow cornmeal for dusting the baking sheet

View the full recipe at Floating Kitchen →