How to Make Fig and Walnut Bread

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How to Make Fig and Walnut Bread Recipe
20 Steps
Ingredients
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1
Gather ingredients ( and water which I didn't do here...) you can use as much/little of the walnuts and figs as you like. I use approx 150g.

Gather ingredients ( and water which I didn't do here...) you can use as much/little of the walnuts and figs as you like. I use approx 150g.

2
Mix the two flours, then ad the yeast and salt being careful to make sure they do not mix!

Mix the two flours, then ad the yeast and salt being careful to make sure they do not mix!

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3
Add water and mix with your hands to form a nice dough.

Add water and mix with your hands to form a nice dough.

4
Here's the nice dough. Turn onto a surface ( flour it if you think it might stick ).

Here's the nice dough. Turn onto a surface ( flour it if you think it might stick ).

5
We're going to knead it, so shape into a ball...

We're going to knead it, so shape into a ball...

6
Push the dough up vertically to stretch it...

Push the dough up vertically to stretch it...

7
Then roll in the same direction....

Then roll in the same direction....

8
Once complete, turn 90 degrees and repeat until a glossy dough is formed, like he next picture.

Once complete, turn 90 degrees and repeat until a glossy dough is formed, like he next picture.

9
Finished.

Finished.

10
Next flatten the dough to a relative thin size, you need the surface area to be big enough to fit all your filling on.

Next flatten the dough to a relative thin size, you need the surface area to be big enough to fit all your filling on.

11
Ad the filling...

Ad the filling...

12
Roll up in the same way as hen you were kneading....

Roll up in the same way as hen you were kneading....

13
To form a loaf shape. Put this in a container to prove for 1 hour, removing the air every 20 minutes by punching the dough down.

To form a loaf shape. Put this in a container to prove for 1 hour, removing the air every 20 minutes by punching the dough down.

14
This is the dough knocked back.

This is the dough knocked back.

15

When the first hour is up, shape the dough into whatever you like ( I leave it jut as a loaf ) put in a plastic bag and prove for another hour ( no need to knock back ). Set the oven to 250 / gas 9.

16
It's much bigger now...

It's much bigger now...

17
Score and place on baking tray.

Score and place on baking tray.

18

Place in the oven with a banne Marie and reduce the temperature to 200/gas 6 for 30 minutes, until the bread sounds hollow.

19
Nice and golden brown.

Nice and golden brown.

20
Ugh yummmmmmnm

Ugh yummmmmmnm

Ingredients

400 Grams White flour 
100 Grams Wheatmeal/granary flour 
10 Grams Salt 
5 Grams Yeast dried 
335 Milliliters Water 
Dried figs 
Walnuts 
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