Spelt Wholemeal Fig and Walnut Bread


  • 100g dried figs
  • 50g walnuts
  • 4 tbsp orange juice
  • 500g Doves Farm Organic Wholemeal Spelt Flour
  • 1 tsp Doves Farm Quick Yeast
  • 1 tsp sugar
  • 300ml tepid water
  • 1 tsp salt
  • 1 tbsp walnut oil
  • oil, for tin


  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.