You can probably already tell that I really like my fruits and nuts. I’ve baked and shared a couple of breads that try to showcase various combinations. Here’s another one: hazelnuts and currants. They provide a pleasant textural contrast to one another, but their distinctive flavors compliment each other nicely. The currants with their small, bursts of dark fruit flavor and the large, orbs of rich whole-hazelnuts harmoniously decorate the crumb of this bread. I stumbled upon the idea for this bread in Jeffrey Hamelman’s Bread. The recipe that follows is similar, but has a few tweaks and variations, as usual.