I started playing around with yeast breads a couple of years ago, and I couldn’t get over how easy they could be, especially if you let them rise in the tin, like with this fig and almond bread. I had imagined them being hard work, I’m sure many are, but this delicious bread couldn’t be simpler!
Equipment:
Mixing bowl Bread Tin – 45 cm round or 450g loaf tin (16 x 11 x 7)cm
Ingredients:
5/6 dried figs
270g white cream flour
80g whole wheat flour
1 tbsp active yeast
1 tbsp maple syrup
1 tbsp of oil
70g chopped almonds
pinch of salt
Method:
1. Soak the Figs: Place the figs in the warm water until they soften.
2. Combine Dry Ingredients: In a mixing bowl, combine the white cream flour, wholemeal spelt flour, active yeast, and a pinch of salt.
3. Drain the Figs: Once the figs are soft, drain them but keep the soaking water.
4. Prepare Liquid Mixture: Add the oil and maple syrup to the warm water.
5. Mix Wet and Dry Ingredients: Make a well in the dry ingredients and pour in the water, oil, and maple syrup mixture.
6. Chop the Figs: Chop the softened figs into small pieces.
7. Combine Ingredients: Mix the dough until the flour is just wet. Stir through the chopped figs and almonds.
8. Prepare the Bread Tin: Pour the mixture into a greased bread tin.
9. Preheat the Oven: Set your oven to 200°C (392°F).
10. Let Dough Rise: Cover the bread tin and leave it to rise until the dough reaches the top of the tin (about 30 minutes, depending on the kitchen temperature).
11. Bake: Bake the bread in the preheated oven for 30 minutes.
12. Cool: Allow the bread to cool for a few minutes in the tin before transferring it to a wire rack to cool fully.
Substitutions:
Swap out the figs for any dried fruit you like, about 60-70g
Let me know if this fig and almond bread makes it to your table 🙂
