This Fig and Walnut Bread recipe is a delightful blend of sweet and nutty flavors, perfect for breakfast, a snack, or alongside cheese. You’ll love how easily this rustic loaf comes together, even if you’re new to baking bread.
Key Ingredients & Substitutions:
- All-Purpose Flour: Bread flour works too for a chewier texture.
- Active Dry Yeast: Instant yeast can be used; just mix it directly with the dry ingredients.
- Dried Figs: Use softer, plumper dried figs for best results. No fresh figs here.
- Walnuts: Pecans or almonds are good alternatives if you prefer.
- Honey: Maple syrup or agave nectar can be substituted.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon honey
- 1 ¼ cups warm water (about 105-115°F)
- 1 cup dried figs, stemmed and quartered
- ¾ cup walnuts, coarsely chopped
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Servings: 8-10 slices
- Tools Needed: Large mixing bowl, clean kitchen towel, baking sheet, parchment paper.
Step-by-Step Instructions:
1. Activate the Yeast
In a large bowl, combine the warm water and honey. Sprinkle the active dry yeast over the water. Let it sit for 5-10 minutes until foamy, which shows the yeast is alive and ready.
2. Mix the Dough
Add the flour and salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms. It’s okay if it looks a bit sticky.
3. Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until it becomes smooth and elastic. If it’s too sticky, add a tiny bit more flour.
4. Incorporate Figs and Walnuts
Flatten the dough slightly and scatter the quartered figs and chopped walnuts over it. Fold the dough over and continue kneading for another 1-2 minutes until the fruits and nuts are evenly distributed.
5. First Rise
Lightly oil the large mixing bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Shape the Loaf
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and shape it into a round or oval loaf. Don’t overwork it.
7. Second Rise
Place the shaped loaf on a baking sheet lined with parchment paper. Cover it again with the kitchen towel and let it rise for another 30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
8. Bake the Bread
Bake the Fig and Walnut Bread for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.
Storage Instructions:
Store your Fig and Walnut Bread at room temperature, wrapped tightly in plastic or in an airtight container, for up to 3-4 days. For longer storage, slice and freeze individual portions for up to 3 months. Thaw at room temperature or warm briefly in a toaster or oven.
Frequently Asked Questions (FAQ):
- Can I use fresh figs? No, dried figs work best for this recipe. Fresh figs have too much moisture and will change the texture of the bread.
- My dough isn’t rising, what went wrong? Your water might have been too hot (killing the yeast) or too cold (not activating it). Ensure the water temperature is between 105-115°F.
- Can I make this bread by hand? Absolutely! The instructions provided are for hand mixing and kneading. No special equipment is needed.
- What if I don’t have parchment paper? You can lightly grease and flour your baking sheet instead.
- Can I add other spices? A pinch of cinnamon or nutmeg would be a lovely addition to complement the figs and walnuts. Add it with the flour and salt.
- Is this a sweet bread? It’s a subtly sweet bread, perfect for a balanced flavor. The sweetness comes mostly from the dried figs and a touch of honey.