1 cup of dried cranberries, covered with 1 cup of water, brought to a boil, then removed from heat, reserved
1 cup of shelled hazelnuts, toasted in a 300° F oven for 10 minutes, brown skins removed, cooled (see note)
1 tablespoon of granulated yeast
½ cup of warm water (not more than 115° F) + 1 cup of additional warm water
3 tablespoons sugar
1 tablespoon of ground cinnamon
1 tablespoon of sea salt
2 cups of stone-ground Nauvoo* or other whole wheat flour
5-7 cups of unbleached flour
non-stick baking spray or cornmeal for cookie sheets

NOTE: Most of the brown skin can be removed from toasted hazelnuts by rolling them vigorously in a terry cloth towel as soon as they are removed from the oven.

1. In the bowl of an electric mixer fitted with the dough hook, whisk together the yeast, ½ cup of warm water, sugar and cinnamon. Allow to proof for about 10 minutes, or until a gray cap of foam forms on the top of the mixture.
   
2. Add the cooled cranberries and their liquid (at no more than 115° F), the remaining 1 cup of warm water and sea salt. Whisk to combine.
   
3. Stir in the whole wheat flour. Place the bowl on the mixer and begin kneading, adding the unbleached flour, 1 cup at a time until the dough forms a thick mass which begins to stretch from the sides of the bowl. (Do not allow the dough to become so heavy that it completely cleans the sides of the bowl. Keep it wet!)
   
4. With the mixer on low speed, add the cooled hazelnuts. Mix to combine thoroughly.
   
5. Place the dough in a large bowl coated with oil and turn to coat.
   
6. Cover the bowl with a clean towel and put in a warm place to rise until doubled in bulk.
   
7. Preheat the oven to 400° F.
   
8. Turn out the dough on a floured cloth and cut into 4 equal portions. Pinch the corners together to form a round loaf, deflating the dough as little as possible.
   
9. Coat the tops with flour and place the loaves, pinched-side down, on cookie sheets which have been coated with cornmeal.
   
10. Cover with clean towels.
    
11. Allow to rise again for about 20 minutes.
    
12. Slash an "x" in the top of each loaf with a sharp knife. Place loaves in oven and bake for 15 minutes, reversing sheets after 15 minutes.
    
13. Bake until loaves sound hollow when tapped. Cool on racks.
    

Makes 4 Loaves