Whole Wheat Fig and Walnut Bread - No Knead!
User Reviews
5.0
66 reviews
Excellent
Whole Wheat Fig and Walnut Bread - No Knead!
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Utterly delicious fig and walnut bread, made using whole wheat flour and no kneading required.
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Ingredients
- 520 grams whole wheat flour approx 4 cups
- 8 grams packet instant yeast approx 2 ¼ tsp
- ¾ teaspoon sea salt
- 1 tablespoon maple syrup or other sweetener like date or agave syrup
- 2 cups warm water
- ½ cup dried figs packed (approx 6-7 figs, chopped into small pieces)
- ½ cup walnut pieces packed
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Instructions
- Line a 5-inch x 9-inch loaf pan with parchment paper and set it aside.
- Add the flour, instant yeast, and salt to a large bowl and mix well.
- Then add the maple syrup to a bowl of warm water and mix to dissolve. Then pour the water into your bowl of flour and mix using a silicone spatula, without overmixing, and DO NOT KNEAD.
- Fold in the chopped figs and walnut pieces and then transfer the dough to your prepared loaf pan. Cover the pan with plastic wrap and let it rest for 20 minutes. It will rise to approximately double its size, and the bread will reach the top of your loaf pan. (see notes)
- Meanwhile, preheat the oven to 400°F/204°C and then bake your risen fig and walnut bread for 40 minutes. Remove from the oven and let cool before slicing.
Equipments used:
Notes
- Weigh your flour for the best results. Flour volume will vary depending on measuring methods, such as the scoop and sweep, vs spooning your flour into the measuring cup. Use a kitchen scale for the most accurate flour measurement.
- Make sure to use warm water to mix with the maple syrup, and NOT cold. You need warm water to activate the yeast.
- DO NOT KNEAD the dough. Mix until no floury bits remain, without overmixing.
- When the bread reaches the top of the loaf pan, it's ready to bake. Don't let the bread rise above the loaf pan edges or you'll end up with a muffin top. This normally takes 20 minutes, but if it's not quite there yet, leave it for an additional 5 minutes.
- Freshly baked bread tastes best the same day it's made, but you may store it at room temperature for 3-4 days.
- To freeze, make sure the bread is completely cooled to room temperature first. Then wrap it tightly in plastic wrap, and place it in a freezer-safe airtight container. You want to keep air away from the bread in your freezer to prevent freezer burn.
Nutrition Information
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Calories
201cal
(10%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
150mg
(6%)
Potassium
231mg
(7%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201cal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 150mg | 6% |
| Potassium | 231mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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