About the bake
Our Walnut and Fig Sticks make for an impressive bake, full of sophisticated flavours; rich, sweet figs and bold walnuts in Allinson's wholemeal dough. We love ours as an accompaniment to salad or popped in our packed lunch on a day out. These delicious sticks are a great recipe for beginner bakers looking to move on to something a little more challenging. Fans may also enjoy our Cherry and Almond Stollen made with Allinson's sweet dough.
Method
Step 1:
MIX
Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3:
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.Step 4:
SHAPE
Knead the walnuts and dried fig into the dough for 1 minute. Divide the dough into 3, and roll each to a long, thin stick. Lift onto a floured baking sheet.Step 5:
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).Step 6:
BAKE
Brush the sticks with some egg, then use a small sharp knife to slash the tops a few times each on the diagonal. Bake for 20-25 minutes, until when you tap the base a stick it sounds hollow. Cool on a wire rack.
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 1.5 tsp Salt
- 50g Melted butter
- 1 tbsp Billington's light muscovado sugar
- 300ml Warm water
- 400g Allinson's very strong wholemeal bread flour
For the filling
- 75g Walnuts (chopped)
- 75g Figs (dried) (chopped)
- 1 Egg(s) (free range) (beaten)
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 1.5 tsp Salt
- 50g Melted butter
- 1 tbsp Billington's light muscovado sugar
- 300ml Warm water
- 400g Allinson's very strong wholemeal bread flour
For the filling
- 75g Walnuts (chopped)
- 75g Figs (dried) (chopped)
- 1 Egg(s) (free range) (beaten)