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
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Place the yeast, honey or molasses and warm water in a bowl and mix to combine.
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Leave it to process in a warm area for ten minutes or until foamy.
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Add the fruit to the yeast mixture.
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Sift the flours, salt and spices together and fold into the yeast mixture.
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Turn out onto a floured surface and knead until somewhat smooth (about ten minutes).
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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.
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Punch down the dough and knead for a further five minutes.
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Grease a loaf tin well with butter.
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Press the dough into the prepared pan and let it rise again for thirty minutes.
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Preheat the oven to 180 degrees and bake for 45 minutes or until the loaf sounds hollow when tapped.
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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.
