Preheat your oven to 200 deg C and grease an 8.5″ x 5″ loaf tin and set aside.

Combine the warm water with the yeast and molasses and set aside for 10 mins until the mixture is bubbling and frothing.

In a large bowl combine the spelt flours, spices and salt. Make a well in the centre and add the frothy yeast mixture. Using your hands, mix until you have a sticky, yet pliable dough. (Use a little extra flour if necessary to bring it together). Place the dough back in the bowl, cover with plastic wrap and a kitchen towel and allow to rise for approx. 1 hour.

Once doubled in size, add the figs and walnuts and proceed to knead the dough on a well-floured surface for 5-6 minutes. Place the dough in the baking tin and cook in the oven for 10 mins. Reduce the temperature to 180 deg C and cook for a further 30-35 mins until golden. (Tapping the base should also make a hollow sound).

Allow the bread to cool completely on a wire rack before cutting and toasting.