Saturday, 19 May 2012

Fig and Walnut Bread

Fruity, nutty bread, herbed scrambled eggs and freshly squeezed OJ - what a way to start the weekend. This bread is DEL-I-CIOUS. Try it toasted and spread with a combination of cinnamon, honey and softened butter.

2 teaspoons sea salt
400g bakers flour
100g wholemeal flour
330g lukewarm water
1 sachet dried yeast
75g walnut halves
75g dried figs, roughly chopped
semolina, for dusting

  1. Place all ingredients, except walnuts and figs, into TM bowl in the order listed.
  2. Blend together for 15 seconds/speed 7.
  3. With dial set to closed lid position, knead for 3 minutes/interval speed.
  4. Turn out onto a lightly floured surface and press it gently into a rectangle. With the short side facing you, scatter the walnuts and figs over the dough. Roll and tuck in both ends as you roll the dough into a log. Turn 90 degrees and repeat 4 times until the ingredients burst out.  Ensure the seam is up before pressing out.
  5. Place into a bowl and cover until doubled in size.
  6. Knock back by placing the dough on a lightly floured surface and pushing the dough away from you using the heel of your hand. Roll back up as before and repeat 4 times. Knock back 2 more times at 20 minute intervals.
  7. To shape, repeat kneading method above. Place dough onto a oven tray dusted with semolina, cover with a damp tea towel and leave to prove for about 1 hour, or when doubled in size.
  8. Preheat oven to 240 degrees.
  9. Uncover dough and make several slashes on top using a serrated knife. 
  10. Place a tray with a handful of ice cubes on the bottom of the oven and then place dough into oven. Cook for 25-30 minutes or until golden and sounds hollow when tapped.

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