Whole Wheat Fig and Walnut Bread - No Knead!
User Reviews
5
Whole Wheat Fig and Walnut Bread - No Knead!
Description
This bread blends whole wheat flour, instant yeast, salt, and maple syrup dissolved in warm water to form a wet dough. Folded in chopped dried figs and walnut pieces provide bursts of sweetness and texture. The dough rests covered in the loaf pan until it doubles and nearly fills the pan, typically about 20 minutes. Baking at 400°F yields a crusty exterior with a dense but tender crumb.
The figs contribute soft, sweet pockets within the earthy and nutty whole wheat bread. The walnuts add crunch and depth, complementing the natural grain flavor. This loaf suits breakfast, snacking, or accompaniment to cheese and spreads.
Using a kitchen scale for flour measurement ensures consistency. Warm water activates yeast properly. Avoid kneading to maintain a light texture and allow easy preparation. After baking and cooling, the bread can be stored for several days at room temperature or frozen tightly wrapped to preserve freshness.
Ingredients
- 520 grams whole wheat flour approx 4 cups
- 8 grams instant yeast approx 2 ¼ tsp, packet
- ¾ teaspoon salt sea salt
- 1 tablespoon maple syrup or other sweetener like date or agave syrup
- 2 cups water warm
- ½ cup figs packed (approx 6-7 figs, chopped into small pieces, dried
- ½ cup walnut packed, pieces
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.
Notes
- Use a kitchen scale to measure flour for consistent results, as volume can vary by method.
- Mix maple syrup with warm water to activate the yeast effectively; do not use cold water.
- Do not knead the dough; mix until no dry flour remains but avoid overmixing.
- Let dough rise until it reaches the top of the loaf pan before baking, about 20 minutes; allow a few more minutes if needed.
- Freshly baked bread is best eaten the same day but can be stored at room temperature for 3-4 days.
- For freezing, cool completely, then wrap tightly in plastic and place in an airtight container to prevent freezer burn.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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