When I was a girl growing up in Oregon’s Willamette Valley, hazelnuts were called filberts. A marketing genius decided “hazelnuts” sounded better and that is how they are now known around the rest of the world. (The joke is: “In Oregon, hazelnuts grow on filbert trees”.) I live surrounded by acres and acres of filbert orchards – and my brother keeps bees – so it was inevitable the two would meet. Regardless of what you call the earthy nut, you will love this bread.
ADD TO BREAD MACHINE IN THIS ORDER:
3 Tablespoons melted Butter
1 cup milk
1/3 cup honey
½ cup whole wheat flour
1 teaspoon salt
2 to 2 ¼ cups white bread flour
½ cup finely chopped hazelnuts
2½ teaspoons yeast
Use white/dough cycle. After cycle is finished, place dough on lightly floured board and let rest ten minutes. Knead into loaf shape and place in oiled 1.5 lb. loaf pan. Cover and let rise in a warm place for 45 minutes, or until double. Bake at 375° for 25-28 minutes.
Remove from pan, cool on rack. Delicious toasted.