Walnut and Fig Loaf

Walnut and Fig Loaf

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Side dish

Made with these products:

Makes 2 loaves
Prep time 20 mins
Cooking time 30-40 mins


  1. Sift the flour and salt into the bowl. Add the sugar, yeast, oil and 250ml (9 floz) warm water, fit the dough hook and knead on speed 1 for 1 1/2 minutes to form a dough. Then knead on speed 2 for 3 minutes.
  2. Remove the bowl. Cover with a lightly oiled sheet of clear - film and leave in a warm place for about 1 hour, until dough is well risen and doubled in size.
  3. Fit bowl and dough hook and knead on speed 2 for 1 minute. Add the walnuts, figs and chopped thyme and knead on speed min for 1 minute.
  4. Remove the dough from the bowl and knead in any loose nuts. Then cut in half and shape into oval loaves. Place on a lightly oiled baking sheet, well spaced apart. Brush with walnut oil and push in a few fresh thyme sprigs. Place in a warm place for about 30-40 minutes, until well risen and doubled in size.
  5. Preheat the oven to 220°C, 425°F, Gas Mark 7. Bake the bread for 30-40 minutes.

The loaves are cooked when you tap the base with your knuckle and it sounds hollow. Cool on a wire rack.


  • 450g (1lb) strong white flour
  • 50g (2oz) strong wholemeal flour
  • 5ml (1tsp) caster sugar
  • 7g easy blend dried yeast
  • 30ml (2tbsp) extra virgin olive oil
  • 150g (5oz) chopped walnuts
  • 75g (3oz) ready to eat dried figs, chopped
  • 30ml (2tbsp) fresh roughly chopped thyme
  • walnut oil
  • thyme sprigs

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