Wholemeal Spelt Fig and Walnut 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


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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 flour, yeast and sugar into a large bowl and blend them together.
  3. Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
  4. Stir in the walnut oil.
  5. Using your hands, gather everything together into a doughy mass.
  6. Knead the dough in the bowl, or on a work surface, for 100 presses.
  7. Cover the dough with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  8. Rub some oil around the inside of a 1kg/2lb bread tin.
  9. Knead the dough for another 100 presses.
  10. Add the prepared figs and walnuts, kneading until they are combined.
  11. Shape the dough, pushing exposed figs and walnuts back into the dough, and put it onto the prepared tin.
  12. Invert a mixing bowl over the tin and leave it to rise in a warm place for 40 minutes.
  13. Pre-heat the oven.
  14. Remove the inverted bowl and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  15. Leave to cool on a wire rack.


1kg/2lb bread tin and 2 x large mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35-40 minutes
I adapted this recipe to make a bread machine malted walnut and fig loaf. I make a lot of bread using a Panasonic breadmaker with both a raisin and a yeast dispenser. I used 450g of the Doves Farm Malthouse Flour and 50g of the White Rye Flour with 1tbsp sugar, 2tbsp dried skimmed milk powder, 1.5tsp salt, 30g unsalted butter and 1tbsp malt extract. I mixed the warmed malt extract in 350ml tepid water, and poured the mixture into the bread pan. I put 1.5tsp Doves Farm Quick Yeast in the yeast dispenser and added 50g walnut halves cut in sixths and 100g ready to eat figs, de-stalked and cut in tenths, slightly dusted with flour, in the raisin dispenser. The resulting loaf was dark brown, rose evenly, with nuggets of walnut and a figgy texture with a few specks of fig - superb texture and flavour.
By Breadmaker
18 May 2021
Such a yummy bread recipe! I used olive oil instead of the walnut oil and it turned out great. Lovely touch of sweetness from the figs and makes for a unique and delicious bread.
By Melina Stephens
31 May 2020
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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