Fig and Walnut Spelt Bread

Makes 1 loaf

This delicious bread is wonderful with both sweet and savoury toppings or just simply spread with butter.

Free from Egg, Soya, Dairy
Vegetarian, Vegan, Wholemeal

Ingredients

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  1. Chop the figs and walnuts, put them in a bowl with the orange juice, cover and set them aside to soak.
  2. Put the flours, yeast, sugar and salt into a large bowl and blend them together.
  3. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  4. Using your hands, gather everything together into a doughy mass.
  5. Knead the dough in the bowl, or on a work surface, for 100 presses.
  6. Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  7. Oil a 1kg/2lb bread tin.
  8. Knead the dough for another 100 presses.
  9. Add the prepared figs and walnuts, kneading until they are combined.
  10. Shape the dough, pushing exposed figs and walnuts back into the dough, and put it onto the prepared tin.
  11. Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 40 minutes.
  12. Pre-heat the oven.
  13. Remove the cling film and bake for 40-45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  14. Leave to cool on a wire rack.

Equipment

1kg/2lb bread tin

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40-45 minutes
Absolutely delicious! Worth the effort, a big favourite in our house!
By Mrs Sheila Pinney
10 Jan 2016
I modified this recipe a bit (increased the figs and walnuts, used olive oil, apple juice, honey and baked it in a round springform pan) and it still turned out fabulous. A round loaf is lovely ;) I posted my version of the recipe on my blog with a link back to you guys. Thanks for the inspiration! http://thenettlepatch.com/2014/02/17/spelt-bread-with-figs-and-walnuts/
By Mrs Katherine Grant
17 Feb 2014
I had not previously had much success with other fig and walnut recipes but this one is great, really easy and tasty. Definitely a keeper to make again and again. For the oil I used walnut oil as I had some in but I don't think it would matter if another one was used, the orange juice is a nice touch.
By Mrs Joanne Jessop
13 Feb 2012

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Ingredients

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