Fig And Walnut Bread

Name: Fig And Walnut Bread
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 10 slices
Ingredients: 300 ml water; 7 g dry yeast; 60 ml molasses; 350 g spelt flour; 200 g spelt flour; 1 ½ teaspoon ground cinnamon; 1 pinch ground cloves; 1 pinch sea salt; 150 g dried figs; 100 g walnuts

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings
10 slices
Calories
343 kcal
Course
Brunch
Cuisine
Australian

Fig And Walnut Bread

Elizabeth Reed

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Fig and Walnut Bread. Dried figs and walnuts combined with warm spices make this bread a real winner. And it toasts beautifully too.

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Ingredients

Servings

300 ml water warm
7 g dry yeast
60 ml molasses Greek grape molasses preferably (see second note)
350 g spelt flour white
200 g spelt flour wholemeal
1 ½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch sea salt
150 g dried figs roughly chopped
100 g walnuts roughly chopped

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Instructions

Preheat your oven to 200 deg C and grease an 8.5″ x 5″ loaf tin and set aside.
Combine the warm water with the yeast and molasses and set aside for 10 mins until the mixture is bubbling and frothing.
In a large bowl combine the spelt flours, spices and salt. Make a well in the centre and add the frothy yeast mixture. Using your hands, mix until you have a sticky, yet pliable dough. (Use a little extra flour if necessary to bring it together). Place the dough back in the bowl, cover with plastic wrap and a kitchen towel and allow to rise for approx. 1 hour.
Once doubled in size, add the figs and walnuts and proceed to knead the dough on a well-floured surface for 5-6 minutes. Place the dough in the baking tin and cook in the oven for 10 mins. Reduce the temperature to 180 deg C and cook for a further 30-35 mins until golden. (Tapping the base should also make a hollow sound).
Allow the bread to cool completely on a wire rack before cutting and toasting.