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
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?
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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?
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Hello,
You can prove the dough overnight in the fridge using the same amount of yeast.
Happy Baking!
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
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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!
Love the look of this recipe but hate malt extract. What can I subsitute for that?
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)