RECIPES BAKING FREEZER COOKING BREAKFASTS

Fig Apricot and Walnut Bread

Fig Apricot and Walnut Bread

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 10
Difficulty Medium

Rating (click to rate)

3.7 based on 6 ratings.

Ingredients

  • 7 g Dried Yeast (1 sachet)
  • 2 tbsp Honey or molasses
  • 1 cup Warm Water
  • 200 g Dried Figs roughly chopped
  • 100 g 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 Of Salt

Nutrition Information

Qty per
53g serve
Qty per
100g
Energy 146cal 278cal
Protein 3.44g 6.53g
Fat (total) 7.2g 13.7g
 - saturated 1.04g 1.98g
Carbohydrate 18.7g 35.6g
 - sugars 8.3g 15.8g
Dietary Fibre 1.49g 2.84g
Sodium 37mg 70mg

Nutritional information does not include the following ingredients: Dried yeast, Dried figs, Dried apricots, Pinch of salt

Please Note - Nutritional information is provided as a guide only and may not be accurate.

 

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!

 

Method

  1. Place the yeast, honey or molasses and warm water in a bowl and mix to combine.

  2. Leave it to process in a warm area for ten minutes or until foamy.

  3. Add the fruit to the yeast mixture.

  4. Sift the flours, salt and spices together and fold into the yeast mixture.

  5. Turn out onto a floured surface and knead until somewhat smooth (about ten minutes).

  6. 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.

  7. Punch down the dough and knead for a further five minutes.

  8. Grease a loaf tin well with butter.

  9. Press the dough into the prepared pan and let it rise again for thirty minutes.

  10. Preheat the oven to 180 degrees and bake for 45 minutes or until the loaf sounds hollow when tapped.

  11. Leave in the tin for 10 minutes before eating warm with slabs of butter.

Recipe Hints and Tips:

  • 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.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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