About the bake
This fig and walnut bread recipe is a country grain recipe with a twist. It will make your cheese sandwiches just a little more special, or if you want to show off at a dinner party, serve it up with a cheese board.
If you like your bread filled to the brim with walnuts, give our chunky walnut bread recipe a try.
Method
Step 1:
Place the flour, salt and yeast in a large bowl.
Step 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.
Step 3:
Shape into a round and place on a non-stick baking tray. Cut a deep cross in the centre.
Step 4:
Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size, then remove the cling film.
Step 5:
Preheat the oven to 230°C (210°C fan, gas mark 8).
Step 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.
Ingredients
- 500g Country grain bread flour
- 7g Easy bake yeast
- 300ml Warm water
- 2 tbsp Walnut oil
- 1 tbsp Malt extract
- 1 tsp Salt
- 150g Figs (dried) (chopped)
- 75g Walnuts (chopped)
Recipe Reviews
Love this recipe. As an alternative to figs, I’ve used a mix of 75g chopped dates and 75g chopped apricots. Not as sweet as it sounds. But full of flavour. Can never resist a still warm slice, with a serious amount of butter.
I use this recipe in my breadmaker and I substitute black treacle for the malt extract (we're big parkin fans so there's usually some treacle needs using up!)
Follow the order of ingredients for your breadmaker (usually water first, then fat and sugar/malt/treacle, then flour, with yeast and salt last) and put the fruit and nuts in on the appropriate beep, not in straight away as that will keep the first knead and prove free from the retardation that comes from adding bits.
I use the wholemeal/wholewheat setting and I keep the crust colour at medium. Have made it a fair few times now, I do usually knock the water down a touch 280 or 290ml but on the odd occasion I forget it hasn't completely ruined my bread.
I also like to either toast this or slice very thinly and dry in to crackers in the oven; they keep for ages and are really good with brie and gorgonzola!
First ever loaf I have ever baked.
Absolutely great. Nice with cheddar and chutney.
How can I make the crust more crispy ?
This bread is one of our favourites & had another success by swapping figs for chestnuts ........delicious
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
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!
Ingredients
- 500g Country grain bread flour
- 7g Easy bake yeast
- 300ml Warm water
- 2 tbsp Walnut oil
- 1 tbsp Malt extract
- 1 tsp Salt
- 150g Figs (dried) (chopped)
- 75g Walnuts (chopped)