Fig-walnut bread

Step 1/5

• 50 ml water (lukewarm)
• ⅓ tsp sugar
• 1⅛ g active dry yeast

• large mixing bowl

In a large mixing bowl, combine water, sugar, and yeast and set aside for 5 min., or until foamy.

Step 2/5

• 25 g dried figs
• 20⅞ g walnuts

• cutting board
• knife

Cut figs into small pieces and roughly chop walnuts.

Step 3/5

• 58⅓ g flour
• 15 g rye flour
• ⅓ tsp salt
• ⅛ tsp olive oil
• flour for dusting

• hand mixer or stand mixer with dough hook attachment
• kitchen towel
• 2 large mixing bowls

In a large mixing bowl or the bowl of a stand mixer, mix flour, rye flour, half of the figs and walnuts, and salt. Add yeast mixture and stir to combine. On a clean and lightly flour-dusted work surface, knead dough until smooth and elastic, approx. 10 min.. Form dough to a ball and transfer to a mixing bowl lightly coated with oil, cover with a damp kitchen towel, and leave to rise for 90 min..

Step 4/5

• flour for dusting

• baking sheet
• damp towel
• parchment paper (optional)

Line a baking sheet with parchment paper, if needed. Transfer dough to a work surface lightly dusted with flour and press gently to deflate. Add remaining figs and walnut on top of dough and knead until everything is well combined. Roll dough into a ball and transfer to baking tray, cover with a damp towel, and leave to rise for approx. 1 hr.

Step 5/5

• oven

Preheat oven to 180°C/350°F. Bake bread on the middle rack for approx. 45 min., or until golden brown. Enjoy!

Enjoy your meal!