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.

Ingredients:
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

Method:
  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.




No comments:

Post a Comment