Apricot-Hazelnut Bread

Preheat oven to 350°F.

Place hazelnuts evenly on a baking sheet. Bake at 350°F for 10 minutes or until lightly toasted.

Remove from heat and transfer to a small bowl. Pour boiling water over hazelnuts. Cover and let sit 20 minutes.

Strain hazelnut mixture through colander into a bowl. Reserve liquid and nuts.

Place two paper towels on a surface and spread hazelnuts on paper towels. Cover with another paper towel and set aside to dry.

Place reserved hazelnut liquid in a small saucepan over medium heat. When warm to the touch, transfer liquid to a large bowl.

Stir in sugar and yeast. Let stand for five minutes.

Combine whole-wheat and white flour in a separate dry bowl; sift together.

Add flour mixture, salt and chopped dried apricots to the wet ingredients. Stir until a soft dough forms.

Turn out dough onto counter and knead until pliable and slightly tacky, about 10-15 minutes. The dough will be very tough.

Cover dough and let rest 10 minutes. Uncover and add in chopped hazelnuts.

Place dough in a large bowl sprayed with cooking spray and lightly spray top of dough. Cover and let rise in a warm place (like on top of the refrigerator) for about 1 hour or until dough doubles in size. Punch down dough. Cover and let rest five minutes.

Shape dough into an 8-inch long oval shape, pulling longer sides down and under to tighten the top of the dough. Place on a baking sheet sprinkled with cornmeal. Lightly spray top of dough with cooking spray and cover. Let dough rise in a warm place for another 30 minutes or until doubled in size.

Meanwhile, preheat oven to 375°F. Bake at 375°F for 20-30 minutes or until golden brown. Cool completely on wire rack before serving.