Walnut-Fig Bread
Packed with omega‑3 fatty acids and iron: our walnut‑fig bread is the perfect start to your day. Try it now!
Ingredients
- 425 g spelt flour type 1050
- 175 g whole wheat flour
- 0.5 tsp dry yeast
- 100 g sourdough starter (ready‑made)
- 75 g dried figs
- 75 g dried dates
- 75 g raisins
- 85 ml maple syrup
- 2 tbsp melted butter
- 1 pinch cinnamon
- 2 tsp salt
- 130 g chopped walnuts
Instructions
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1.
Add spelt flour and whole wheat flour to a mixing bowl. Dissolve the yeast in 270 ml lukewarm water, mix with the sourdough starter, and add to the flour mixture. Knead everything with the dough hook of a hand mixer until a firm, smooth dough forms. Cover the dough and let it rest at room temperature for about 30 minutes.
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2.
Chop figs and dates, then combine them with raisins in a bowl. Cover with warm water and soak for 15 minutes, then drain the liquid.
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3.
Add maple syrup, butter, cinnamon, and salt to the dough and knead again for 5 minutes. Shape the dough into a ball on a floured surface, place it in a bowl, and let it rise for 2–3 hours.
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4.
Fold in the chopped fruits and walnuts. Shape the dough into a round loaf, dust with flour, cover with a kitchen towel, and leave to proof in a warm spot until the volume has doubled (about 3 hours).
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5.
Preheat the oven to 225 °C (fan‑forced 200 °C; gas: level 3–4). Place the walnut‑fig loaf on a baking sheet lined with parchment paper and bake for about 1 hour in the preheated oven. Cool on a wire rack.
