Fig and nut loaf
- May 2015
- Serves 8
- Hands-on time 10 min, oven time 1-1¼ hours
Toast this loaf recipe and serve it with sweet or savoury toppings for the perfect afternoon tea snack.
- 10.3g (1.1g saturated)
- 57.1g (21.1g sugars)
- 450ml warm water
- 3 tbsp golden syrup
- 14g fast-action dried yeast
- 300g strong wholemeal flour
- 150g strong white flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 150g dried figs, roughly chopped
- 80g raisins
- 100g chopped walnuts
- 80g pumpkin seeds
- 1 tsp fine salt
- Flavourless oil for greasing
- Put the water, golden syrup and yeast in a large jug and stir quickly. Set aside for a few minutes until frothy. Put the flours, spices, dried fruit, nuts, seeds and salt in a large bowl, then mix well. Lightly grease a 1 litre loaf tin with oil.
- Make a well in the centre of the dry mixture, then pour in the yeast mixture, scraping in any syrup from the jug. Mix and bring together quickly with your hands, then transfer to the prepared tin. Cover the tin with lightly oiled cling film, then leave to rise somewhere warm for 1 hour or until the dough has risen to just above the lip of the tin.
- Heat the oven to 220°C/200°C fan/ gas 7. Bake on the middle shelf for 10-15 minutes until a golden crust starts to form (cover with foil if it starts to brown too quickly).
- Lower the heat to 200°C/180°C fan/gas 6 and cook for 50-55 minutes more until a skewer pushed into the centre comes out clean. Remove from the oven and rest in the tin for 10 minutes, then put on a wire rack to cool. Slice, then serve with butter.
Try this bread spread with fresh ricotta and honey, or topped with sliced banana.
Make the loaf up to 2 days in advance and keep well wrapped in an airtight container. Slice and toast to serve.
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