Fig and Walnut Bread. Dried figs and walnuts combined with warm spices make this bread a real winner. And it toasts beautifully too.
Prep Time 15minutes
Cook Time 35minutes
Proving Time: 1hour
Total Time 1hour50minutes
Author Peter G
60mlmolassesGreek grape molasses preferably (see second note)
1 ½tspground cinnamon
150gdried figsroughly 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.