Bec’s Fig and Walnut Bread Thermomix

 

 

 

 

 

Ingredients

350g of bread flour

130g wholemeal flour

20g sugar

5g salt

2 tsp.  Instant yeast (or 1 sachet)

1 ½ tsp ground cinnamon

1 large egg slightly beaten

20g olive oil

110g buttermilk (if you don’t have buttermilk you can make it you know)

140g cup water at room temp

200g of dried fig (chopped) about 1 ½ cups

100g of walnuts or pecans chopped about a cup

 

This is the Thermomix method although you could easily do this by hand, you just need a bit more time for kneading.

Add the flour, sugar, salt, yeast and cinnamon to the TM bowl and sift on speed 6 for 3 seconds

Add the egg, oil, buttermilk and water. Mix on speed 4 till the ingredients come together. approx. 8 sec.  The dough should be soft and pliable, tacky but not sticky.  If your dough needs a little adjustment to get it to this stage now is the time.  If its to dry, add a sprinkle of water or too wet, add a tablespoon at a time extra flour to get this dough on the right track.

Using the interval speed knead for 4 mins.

If you have a Thermo server.  Fill with very hot water from the tap and put on the lid and set aside.  This will get it ready to be your personal proving chamber after you have got everything together.

Now to get the figs and walnuts into the bread evenly, here is my method. Remove dough from the TM bowl onto a very lightly floured board. If you put too much flour on your board you will run the risk of having a heavy dry loaf.  Roll out your dough, flattish with a rolling pin and sprinkle over with the figs and walnuts.  Press down to adhere a bit, then roll up, fold up, whatever you like really, then you can give it a little kneed.  This will make sure everything gets distributed nicely.

Get some olive oil ready to put in your Thermo server.  This will prevent your dough from sticking too much.  Tip the water from the Thermo server and dry quickly, add the oil and put in your dough push it around a bit to get the oil all over and turn it over so the top of your dough has oil on it too. Now pop the lid on and put it in a warm place to prove.  On days like today when it’s a bit chilly but there are those little rays of sunshine coming through the window, I try to capture it by placing my TM server in its bright beams.

OK, let it double in size.

Now the bread needs to be knocked back.  This is where we knock out the air and roll it out again.  I pull the top half down and push it into the centre of the dough.  Then take the bottom half and do the same.  Using your hands at the top pull the top over and down to form the loaf.  Then I create some tension on the surface of the dough by dragging the top toward me from the underside.  Gosh does that at all make sense.  If not, why not book into a class so I can do it with you.

I let it sit again for about another 10 mins in a warm place.  Then put it in a cold oven set to 200c.  Keep an eye on it, it should take around 45mins to cook, but everyone’s oven is different.  One of the best investments for baking is to purchase an oven thermometer.  You can get them from my little shop or even the supermarket.  Just get one, they are really cheap.  Mine are only $5 – $6 and go by that for your oven temps.  There is nothing worse than spending the time to carefully nurture your bread and then have it stuffed up by the oven gods.   When the loaf is a deep golden brown, check to see if it is cooked by tapping the bottom.  Yes its hot, so be careful. You can use a clean dry tea towel to help pull it out and check it.   Don’t ever cut bread straight from the oven you will think it’s not cooked, but it’s only that the bread hasn’t finished doing its thing.  Steam is trapped inside and  it will look undercooked but if you leave it, it will be fine.

 

Author: Bec

Chef/Patissier

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