Fig Walnut Bread
We all love the smell of freshly baked bread. You can almost smell this Fig and Walnut loaf wafting from my oven to your screen. It’s a delicious moist loaf, give it time to prove before baking and you’ll love it.
Ingredient list
Bread Flour
The backbone of our loaf. Bread flour gives your bread that sought-after chewy texture and structure. It’s got a higher protein content than your regular all-purpose flour, which makes it perfect for this hearty loaf.
Wholemeal Flour
Wholemeal flour is like the wise grandparent of flours. Nutritious and full-bodied, it adds that earthy, rustic vibe that elevates flavours. Plus, we’re talking fiber, baby! 😂
Sugar
Now, we’re not making a dessert loaf here, but a touch of sugar enhances the flavors and gives a slightly sweet contrast to the savory notes. Just a sprinkle of sweetness!
Salt
You might think it’s just a pinch, but salt is the ultimate flavor amplifier. It wakes up all the other ingredients and helps control the yeast
Instant Yeast
We’re using dry yeast in this recipe. Why? Well, if you didn’t start your sourdough loaf last night, you can still have a fig and walnut loaf in just a few hours. Instant yeast guarantees that your loaf will rise and turn out fluffy in a timely manner.
Ground Cinnamon
Cinnamon plays the enchanting melody in this symphony of flavors. Its sweet-spicy notes make this loaf irresistibly fragrant. It’s the spice that keeps on giving!
Large Egg
An egg helps binds our ingredients, and adds richness, softness and even contributes to the lovely golden color of the loaf.
Olive Oil
Not just for salads! A drizzle of olive oil keeps the loaf moist and tender. You can choose what depth of flavour you like.
Buttermilk
It’s tangy, creamy, and creates an ultra-tender crumb in your loaf. Don’t have it? No sweat, you can even make your own! (100g milk, 10g lemon juice.)
Water
Warming up your water will quicken the rise of your loaf. Yeast likes warm, but not too hot.
Dried Figs
These little gems add pockets of natural sweetness and texture. Each bite with a fig is like striking gold.
Walnuts or Pecans
Last but not least, our crunchy pals. Walnuts give that delightful crunch, while pecans add buttery goodness. Choose your nut!
There you have it, the all-star cast of ingredients that make up this soul-satisfying, show-stopping Fig and Walnut Loaf. So, roll up those sleeves and let’s get baking! 🍞🌰🦸♀️
My Thermomix Fig and Walnut Bread is so lovely just the way it is. But after a few days it can become a little dry, so why not toast it or add it to a cheese platter. I like it with a slab of blue or strong tasty cheese, with homemade butter or cultured butter (of course).
Bec’s Fig and Walnut Bread
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becs-table.com.auEquipment
- Thermomix
Ingredients
- 350 g of bread flour
- 130 g wholemeal flour
- 50 g sugar
- 10 g salt
- 2 tsp. Instant yeast or 1 sachet
- 1 ½ tsp ground cinnamon
- 1 large egg slightly beaten
- 20 g olive oil
- 110 g buttermilk if you don’t have buttermilk you can make it you know
- 140 g cup water at room temp
- 200 g dried figs chopped about 1 ½ cups
- 100 g walnuts or pecans chopped about a cup
Instructions
- Add the flour, sugar, salt, yeast and cinnamon to the TM bowl and sift MC in 3 seconds /speed 6 set aside
- Add the oil, buttermilk and water to the TM bowl and set for 3 mins/40°c/speed 2.
- Add the egg,then mix on speed 4 until the ingredients come together. Approx. 8 – 10sec. 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 it's too 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. (8 mins by hand or stand mixer)
- Pop it in your Thermoserver with the lid on and leave it until it's proven.
- Now to get the figs and walnuts into the bread evenly, here is my method. When the dough is puffy remove dough from the TM bowl onto a very lightly floured board. If you put too much flour on your board, you risk having a heavy dry loaf. Roll out your dough, flattish with a rolling pin or stretch it out with your hands, 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.
- Shape and proof the dough again, allowing it to double in size. This step is crucial for achieving a light loaf. If you're using wholemeal flour, keep in mind that the crumb will be denser, but it can still have a light texture if given enough time to prove. Let the dough sit for approximately 20 minutes in a warm place, and then place it in a cold oven set the oven to 200°C. Keep a close eye on it, as baking times may vary depending on your oven. To ensure accurate temperature readings, consider investing in an oven thermometer. These can be found at the supermarket for a very affordable price (around $5−6). It's worth having one to avoid any disappointments caused by inaccurate oven temperatures. Once the loaf has turned a deep golden brown, check if it's cooked by tapping the bottom. Be cautious, as it will be hot. You can use a clean, dry tea towel to help remove the loaf and check its doneness. Avoid cutting the bread straight from the oven, as it may appear undercooked due to trapped steam. Allow it to cool, and you'll find that it will be perfectly cooked.
