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Hazelnut Praline Sourdough with Fruits

by Saara

Sometimes my pantry fails me. The most current situation came to be when I wanted to make this fig hazelnut sourdough bread but I did not have hazelnuts. Nor figs. But I did have ground hazelnut praline sitting in the freezer and a bag of figs. And the bread game was on again!

The hazelnut praline sourdough has a crunchy, dark crust but the crumb is soft. The loaf is sweet but not overly so. Rather, rye brings its character and the random bites with figs give a sense of winter sweetness. You can use whatever dried fruits, raisins, or dates for example.

hazelnut praline sourdough bread

How to make ground hazelnut praline?

A box of ground hazelnut praline is always a good idea to stash in the freezer. Why? Because it can elevate any dessert you’re into from ice-cream to fruit tart and galettes.

If you’re making the praline just for this bread, I suggest you make a good amount because I’m sure you’ll find it useful within a year. I like my praline without the skins & my process is as follows.

How to make hazelnut praline?

  1. Pre-heat the oven 200°C.
  2. Carefully toast the hazelnuts for 6-10 minutes on a baking tray lined with parchment paper. Mix and turn a couple of times during the bake for roasting equally all sides.
  3. Transfer the nuts into a tea towel & tuck them in to cool. Rub the skins off with the towel.
  4. On medium heat, carefully boil sugar on into a golden caramel. Add the nuts into the pan and finally cool the mass on a lightly greased plate.
  5. Cut the cooled praline into chunks. Grind in a food processor, stop when crumbly.
  6. Store in an air-tight container in the freezer.

There is sugary praline and not-so-sugary praline. It’s up to you whether you use 50/50 ratio or 60/40, or 70/30 for combining nuts and sugar. My ratio was 65 percent nuts and 35 percent sugar.

sourdough with folding technique
Look who didn’t have a razor again and used a kitchen knife again to score the bread?

Hazelnut Praline Sourdough with Fruits

As this is not a high hydration dough, it’s perfect to experiment with new or more complex scoring designs. If you know me, scoring is not my favorite thing. But I tried haha!

Homemade sourdough

Hazelnut Praline Sourdough

Print recipe
Makes/Serves: 1 loaf
Nutrition facts: 200 calories 20 grams fat


  • 250g water
  • 150g levain
  • 150g rye flour
  • 200g wheat flour
  • 50g whole grain (spelt wheat, einkorn, emmer)
  • 25g honey
  • 9g sea salt
  • 35g hazelnut praline
  • 60g moist figs and a handful of nuts



In a large bowl, combine fresh bubbly levain with water. Add all the flour in and mix until all together. Then autolyse - cover the bowl and leave it in a room temperature/warm place for 40 minutes.

Mix honey, salt and hazelnut praline into the dough. Knead for 5 minutes and then fold. Let the dough rest covered for 30 minutes before repeating the folding & turning. Repeat the folds 3-4 times in total with 30 minutes rest time in between. Finally,  use vegetable oil to grease another bowl where the dough can rise. Depending on room temperature, bulk takes from 1,5 hours to 3 hours.

If using dried figs or raisins, soak them in the water at least for an hour and the drain carefully. The nuts can be whole or chopped. Cover your proofing basket a piece of fabric and flour it with rice flour.


Once the dough has doubled in volume, set your shaping space ready. On a lightly floured surface, shape the dough into a long rectangular so that you can fold the figs and nuts into the bread. Fold both edges in to the middle after additions. Now you have a smaller rectangular. From here, you finish your batard by rolling the dough towards you. Rolling and tucking, rolling and tucking. Finally, seal the shape with a seam. Check that the shape has hight and fold the pointy sides inside the form. If not sure of the process, check the shaping photos here.

Transfer the shape into a proofing basket and let it proof at room temperature (mine took 2 hours). If baking the loaf the next morning, let the bread proof in room temperature for a little while before transferring it to fridge overnight. 


Pre-heat oven 250°C (480°F) with a baking stone at least 45 minutes ahead. Score the bread just before baking. This is not high hydration dough so it's an easy loaf to try new, more complex scoring patterns.

Give the bread steam as you place it in the oven. Repeat if necessary. After 15 minutes, open the oven door to let the steam out (watch out!)  and lower the temperature to 200°C (400°F). The total bake time of your loaf can vary from 40 minutes to 50 minutes depending on your baking process and oven. The bread is ready when the knock on the bottom test sounds hollow. Alternatively, use a thermometer to check that the bread is done at 98°C (208 °F).


Did you make this recipe?
Tag me on Instagram @myvintagecooking

Now I’ve made two wonderful loaves with this revamped recipe. One loaf with honey, as seen here in the photos, and one with dark syrup which gave, even more, darker crust. I’ve used a different mix of fruits and nuts. However, figs are my all-time favorite because they are not as sweet as raisins.

As this is a bread with sugar, I bake this and similar loaves within one day instead of cold proofing overnight in the fridge. I had fed the starter the evening before and it was bubbly ready in the morning to work the dough. After the bake, I tucked the loaf in this beautiful linen towel & cut it half the next day.

Half of this loaf is now on its way to my friend. The other half, well, almost gone.

Hope you enjoy this recipe and make it your own! To share a loaf with me, tag me on Instagram, or give a shoutout on Facebook.

My Vintage cooking on Facebook

Love, Saara

Interested in more sourdough recipes? Check the full bread category here.

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