Instructions: Preheat oven to 350.

Place hazelnuts on a baking sheet. Bake nuts at 350 for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

Lightly spoon flours into dry measuring cups; level with a knife.

Combine 1 cup of all-purpose flour, warm water, and yeast in a large bowl, and stir well with a whisk. Cover and let stand at room temperature 1 hour.

Add the hazelnuts, 1 cup all-purpose flour, whole-wheat flour, dried fruit, sugar, 2 tbsp oil, salt, and egg to yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Arrange grapes over dough, gently knead on a lightly floured surface 4 to 5 times or just until grapes are incorporated into dough. Place dough on a baking sheet coated with cooking spray. Shape into an 8-inch round loaf. Brush dough with 2 tsp oil. Sprinkle surface of dough with sunflower kernels, gently pressing kernels into dough. Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Preheat oven to 375.

Uncover dough. Bake at 375 for 35 minutes or until the loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.

Description: "This light-textured bread is inspired by an organic harvest bread baked at Bio Andreas on Andreasplatz, a lovely square in Basels historic district."

NOTES : Whole red grapes are knead into the dough just before it is allowed to rise. Weve replaced the chestnuts with easier-to-find hazelnuts.

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