Fig and walnut bread

By Birgitta

Use this recipe as it is, or customise it with your favourite combinations of nuts and dried fruit. Raisins and apricots work well, as do chopped almonds instead of walnuts. Add a pinch of cinnamon and/or nutmeg if you like, too.

Hugh Fearnley-Whittingstall

Ingredients

• 850 g strong bread flour, plus extra for dusting
• 7 g sachet dry active yeast
• 2-3 tsp fine-ground salt
• 450 ml whole milk
• 100 ml water
• 60 g unsalted butter, cut into small pieces
• 2 tbsp honey
• 150 g dried figs, soaked overnight in enough hot tea to cover, then drained and roughly chopped
• 150 g walnuts, roughly chopped

Details

Servings 2
Adapted from guardian.co.uk

Preparation

Step 1

In a large, warmed mixing bowl, combine the flour, yeast and salt. In a saucepan, heat the milk, water, butter and honey to blood temperature, allowing the butter to melt, then add to the bowl. Mix with one hand to form a rough dough, then turn out on to a work surface and knead until soft, velvety and elastic, about 10 minutes. Shape into a tight ball, coat lightly with flour all over and place in a bowl. Cover with clingfilm or a plastic bag, and leave to rise in a warm place for an hour or so until doubled in size.

Turn the risen dough out on to a floured surface and press it gently into a rectangle. Combine the figs and walnuts in a bowl, scatter over the dough and roll up. Knead until thoroughly amalgamated and divide in two. On a lightly floured surface, shape each half into a ball, press into a flat disc, and roll up tightly to make a nice, even loaf shape. Smooth the ends under tightly, dust all over with flour, then leave to rise again, covered, on a floured tea towel or wooden board until almost doubled in size.

While the dough is rising, turn the oven to its highest setting. Put in a large baking tray to heat up, and put a roasting tin on the oven floor. Boil the kettle. When your loaves are risen, remove the tray from the oven, put the loaves on it, cut three parallel slashes into the top of each loaf and return to the oven. Pour half a kettleful of boiling water into the roasting tin and quickly close the door. After 10 minutes, turn down the heat to 190C/375F/gas mark 5 and bake for a further 20-30 minutes, until the loaves sound hollow when tapped on the base. Leave on a rack to cool completely before slicing.