Ingredients
450g strong white flour
(1lb)
50g strong wholemeal flour
(2oz)
salt
to taste, mentioned in method
1 tsp caster sugar
(1tsp)
7g easy blend dried yeast
2 tbsp extra virgin olive oil
(2tbsp)
250ml warm water
(9 floz), mentioned in method
150g walnuts
(5oz) chopped
75g ready to eat dried figs
(3oz) chopped
2 tbsp fresh thyme
(2tbsp) roughly chopped
walnut oil
for brushing
thyme sprigs
for garnish
Equipment
- 1 Mixing bowl
- 1 Stand mixer with dough hook (optional)
- 1 Plastic wrap
- 1 Baking sheet
- 1 Oven
- 1 Wire rack
Instructions
- Sift the flour and salt into a bowl. Add the sugar, yeast, oil and 250ml (9 floz) warm water. If using a mixer, fit the dough hook and knead on speed 1 for 1 1/2 minutes to form a dough, then knead on speed 2 for 3 minutes. Otherwise, knead by hand.
- Remove the bowl. Cover with a lightly oiled sheet of plastic wrap and leave in a warm place for about 1 hour, until dough is well risen and doubled in size.
- Fit the bowl and dough hook back onto the mixer and knead on speed 2 for 1 minute. Add the walnuts, figs and chopped thyme and knead on minimum speed for 1 minute. Remove the dough from the bowl and knead in any loose nuts by hand.
- Cut the dough in half and shape into oval loaves. Place on a lightly oiled baking sheet, well spaced apart. Brush with walnut oil and push in a few fresh thyme sprigs. Place in a warm place for about 30-40 minutes, until well risen and doubled in size.
- Preheat the oven to 220°C. Bake the bread for 30-40 minutes.
Notes
Tip
The loaves are cooked when you tap the base with your knuckle and it sounds hollow.
Tip
Cool on a wire rack.
