![](https://media.scoolinary.app/recipes/images/2023/08/ROBERT-1_IVI6149.jpg)
- Level Intermediate
Time
25 min
2 hours rest - 15 to 18 hours fermented - 1 hour baked
- Type of dish Doughs
- More recipes Cereal recipes
- Course Signature Breads, Recipes by Xevi Ramón
● 4.787 kg Traditional dough -see recipe-
● 250 g honey
● 525 g toasted hazelnuts in their skins
● 525 g sultanas
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