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I have been using a new Bette Hagman cook book recipe for Oregon Bread,
which calls for 1/3 cup hazelnut meal.  I have been substituting pecans
ground in the food processor instead.  I am expecting house guests soon
and one is highly allergic to tree nuts and peanuts, so I am wondering
what to substitute next.  I am assuming it needs fat, crunch, and/or
bulk, but am not certain about this.

Has anyone else used substitutes for the nuts in the recipes of this new
cookbook?  What suggestions have you tried?  I have some in the pan
rising right now, and I used soy flour this time, and added a little
more water.

I am thinking about sunflower seeds, but will have to get some first.
Any other good ideas out there?

By the way, I finally gave up the bread maker, and following Bette's
advice moved on to a bread pan, a mixer and the oven. Definite
improvement.  Maybe some day I will buy a more programable machine, but
for now, this is far better.

Thanks,
Anne in San Antonio