Walnut and fig loaf

Walnut and fig loaf


2 loaves


450g (1lb) strong white flour

50g (2oz) strong wholemeal flour

5ml (1tsp) caster sugar

7g easy blend dried yeast

30ml (2tbsp) extra virgin olive oil

150g (5oz) chopped walnuts

75g (3oz) ready to eat dried figs, chopped

30ml (2tbsp) fresh roughly chopped thyme

walnut oil

thyme sprigs


Sift the flour and salt into the bowl. Add the sugar, yeast, oil and 250ml (9 floz) warm water and, 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, hand kneed.

Remove the bowl. Cover with a lightly oiled sheet of clear – film and leave in a warm place for about 1 hour, until dough is well risen and doubled in size.

Fit bowl and dough hook and knead on speed 2 for 1 minute. Add the walnuts, figs and chopped thyme and knead on speed min for 1 minute. Remove the dough from the bowl and knead in any loose nuts.

Then cut 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 220å¡C. Bake the bread for 30-40 minutes.


The loaves are cooked when you tap the base with your knuckle and it sounds hollow. Cool on a wire rack.


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