Walnut and Fig Loaf
Makes: 2 loaves | Recipe course: Dessert | Total time (min.): 60 |
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
- 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.