Walnut and fig country grain loaf

  • Total Time

    1h 30m
    • Prep Time

      1h 0m
    • Bake Time

      30m
  • Serves

    12


Use this delicious loaf to make your cheese sandwiches just a little more special or serve up with a cheese board at a dinner party.

Method

  1. Place the flour, salt and yeast in a large bowl.

  2. Mix together the oil, water and malt extract. Pour into the flour and stir together until a soft dough starts to form.  Add the figs and walnuts then knead until the dough is elastic.

  3. Shape into a round and place on a non-stick baking tray.  Cut a deep cross in the centre.

  4. Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size, then remove the cling film.

  5. Preheat the oven to 230°C (210°C fan, gas mark 8).

  6. Place the bread in the centre of the preheated oven and bake for 15 minutes. Reduce the oven temperature to 200°C (180°C fan, gas mark 6) and bake for a further 15-20 minutes until the bread has risen, is golden brown and sounds hollow when tapped underneath.

Let's Bake

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Reviews

  1. 5 star rating

    Hi
    Is it possible to use a bread machine for this recipe please and if so would it be on the sweet setting?
    _______________________________________________
    Hello,

    That is a very good question, we have never tried it in a bread machine though.
    I would advise if you are going to, you would need follow the manufacturers recipe and use a wholemeal bread setting. We have found when using Country grain in a bread machine it needs less water.
    I hope this helps,
    Happy Baking!
    Thanks

  2. 5 star rating

    Can this dough be proofed overnight if i use less yeast?
    ________________________________________________
    Hello,
    You can prove the dough overnight in the fridge using the same amount of yeast.

    Happy Baking!

  3. 1 star rating

    I followed the recipe as much as I could, I did use a little more flour as found the doe very very sticky, but when it came out of the oven after I cooled the loaf , inside was still very doey, I put it back in the oven but still very doey in the middle, I did use semi dried figs could that be the reason , i bought all these gorgeous cheeses from M&S to have with the bread , but had to bin the bread, I’ve still got all the ingredients for the loaf, traveled far and wide for the malt extract, so would like to try again, any tips would be welcome , thanks x
    _______________________________________________
    Hello,

    That does sound a shame, it sounds like the loaf could do with longer baking. Check the loaf sounds hollow before letting it cool. If it is still 'springy' it will need more bake time.
    Also, if the dough is too sticky to work with, sometimes just flouring your hands and the worksurface and kneading for longer will make the dough less sticky and manageable.
    Wishing you success with your baking.

    Happy Baking!

  4. 3 star rating

    Love the look of this recipe but hate malt extract. What can I subsitute for that?

  5. 5 star rating

    Made for the first time today-easy to follow recipe and a perfect and oh so tasty loaf was the result! Intended to cover and keep for tomorrow’s lunch but I HAD to try some this evening and it’s the best loaf I’ve ever made...and I’ve made quite a lot of bread! Thank you for this wonderful recipe! I will be making again and I’m hoping it freezes well too!

  6. 1 star rating

    I have made this several times and always the dough is impossibly sticky!! Very frustrating, always having to add more flour. I have followed instructions exactly and tried variations and always the same, sticky to bake and heavy bread, where am I growing wrong ☹️

  7. 5 star rating

    If you want a slightly crustier crust, add a teaspoon of sugar to the mix. Essentially it’s extra food for the yeast and will give a lovely crunchy crust.

    I’ve made this numerous occasions using a steam oven and it’s always a winner

  8. 5 star rating

    Didn’t have walnuts or figs so substituted the same quantities of dates and roughly chopped pecans. Excellent result. Divided into cobs ( big enough for the two of us) we were able to freeze some for another day. It freezes well. It’s perfect for a ploughman’s as it is but we also sliced one cob thinly and dried the slices in a low oven so now we have rather nice looking, inexpensive artisan biscuits for cheese.

  9. 1 star rating

    What did I do wrong? I just ended up with a large blob of very sticky dough that I couldn't do anything with.
    ________________________________________________
    Hello,

    Sorry to hear your dough was too sticky to work with. Sometimes just flouring your hands and the worksurface and kneading for longer will make the dough less sticky and manageable.
    Hope this works for you.
    Happy Baking!

  10. 5 star rating

    Absolutely delicious. I only had prunes but it turned out very well. There’s another one in the oven now......mmmm

  11. 5 star rating

    A fantastic loaf! The only flour in Sainsbury's last week was Allinsons Country Grain so I bought 2 bags and hunted for a recipe on the internet. So glad I found it! I have made 3 loaves this week already. I can't get over how easy it is and couldn't believe it didn't need a second proving. It has turned out perfect every time.

  12. 5 star rating

    Used olive oil in place of walnut oil. Also olive oil on my hands to shape, as it is very sticky dough. The bread was delicious, will definitely be making again

  13. 5 star rating

    Just made this. Didn’t have any walnut oil so used toasted sesame seed oil. It’s easy to make and delicious to taste.

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