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a loaf of fig and walnut bread on a chopping board

Fig And Walnut Bread

Fig and Walnut Bread. Dried figs and walnuts combined with warm spices make this bread a real winner. And it toasts beautifully too.
Course Brunch
Cuisine Australian
Prep Time 15 minutes
Cook Time 35 minutes
Proving Time: 1 hour
Total Time 1 hour 50 minutes
Servings 10 slices
Calories 343kcal
Author Peter G


  • 300 ml water warm
  • 7 g dry yeast
  • 60 ml molasses Greek grape molasses preferably (see second note)
  • 350 g spelt flour white
  • 200 g spelt flour wholemeal
  • 1 ½ tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch sea salt
  • 150 g dried figs roughly chopped
  • 100 g walnuts roughly chopped


  • 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.


You can substitute honey or maple syrup for the molasses.


Serving: 1serve | Calories: 343kcal | Carbohydrates: 56g | Protein: 10g | Fat: 9g | Saturated Fat: 1g