Fig & hazelnut bread

Fig & hazelnut bread

From
Grains
Makes
1 medium loaf
Prep
15 mins
Cooking time
50 mins
Photographer
Deidre Rooney

Don’t chop the figs too much – you want to be able to slice through big chunks when you cut into the bread. That’s why you leave the nuts whole too. This is great cheese bread.

From the grocer

Ingredients

Quantity Ingredient
75g cold butter, cut into little chunks, plus extra for greasing
175g wholemeal flour
75g malthouse flour
115g plain flour
1 teaspoon bicarbonate of soda
50g soft light brown sugar
175g ready-to-eat dried figs, stems removed, cut into large pieces
100g blanched hazelnuts, left whole
275g buttermilk, plus extra if needed
sunflower kernels and rolled oats, for sprinkling

Method

  1. Grease a 1 kg loaf tin with butter. Preheat the oven to 180°C.
  2. Mix the flours, bicarbonate of soda and sugar together and rub in the butter with your fingers. Mix in the figs and the hazelnuts. Add the buttermilk and a little extra if necessary to form a consistent dough. Bring everything together with your hands and put it into the prepared tin. Smooth the top and sprinkle with the sunflower kernels and oats. Bake for 50 minutes.
  3. Leave the loaf in the tin for 10 minutes, then turn out onto a wire rack. Turn it right side up and leave to cool.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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