Fig Apricot and Walnut Bread is a moist and heavy loaf great toasted for breakfast or wrap still warm in a tea towel as a gift for someone that has everything!
Fig Apricot and Walnut Bread
Course: Baking, Breakfast, Freezer Cooking, Gift Foods, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
7 gram Dried yeast-(1 sachet)
2 tbsp Honey-or molasses
1 cup Warm water
200 gram Dried figs-roughly chopped
100 gram Dried apricots-roughly chopped
1 cup Walnuts-roughly chopped
1.25 cups Plain flour
1.25 cups Wholemeal plain flour
2 tsp Mixed spice
Pinch salt
Directions
- Place the yeast, honey or molasses and warm water in a bowl and mix to combine.
- Leave it to process in a warm area for ten minutes or until foamy.
- Add the fruit to the yeast mixture.
- Sift the flours, salt and spices together and fold into the yeast mixture.
- Turn out onto a floured surface and knead until somewhat smooth (about ten minutes).
- Place the worked dough into an oiled bowl, cover with plastic wrap and leave in a warm place for 2 hours or until dough has doubled in size.
- Punch down the dough and knead for a further five minutes.
- Grease a loaf tin well with butter.
- Press the dough into the prepared pan and let it rise again for thirty minutes.
- Preheat the oven to 180 degrees and bake for 45 minutes or until the loaf sounds hollow when tapped.
- Leave in the tin for 10 minutes before eating warm with slabs of butter.
Notes
- Fig Apricot and Walnut Bread may be frozen. Allow to cool to room temperature, seal in plastic wrap and freeze for up to a week.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…