Walnut and Fig Bread

The lack of time in everyday life can't make us give up enjoying delicious breads. A combination that will undoubtedly help your gut and let you enjoy breakfasts is this walnut and fig bread. It's an easy bread recipe, that will give you a loaf with a soft crust and a delicious flavor inside.

For proofing and baking, we'll use the Emile Henry XL loaf pan, a great and practical piece for large-sized loaves, as well as XL pound cakes or sandwich loaves. With it, you get a well-baked bread thanks to the temperature and air circulation inside it, and it's a beautiful, versatile piece!

You know we're specialists in the Emile Henry brand in Spain. We've been talking about them for years and the multiple benefits of baking doughs in the high-quality ceramic that Emile Henry provides. I encourage you to discover all Emile Henry bread ovens and molds here.

Ingredients

• 500 g all-purpose flour
• 500 g whole wheat flour
• 20 g fine salt
• 10 g baker's yeast
• 570 ml warm water (35 ° C)
• 1 tbsp melted butter for greasing
• 115 g walnut halves
• 75 g dried figs
• 1 tbsp mixed seeds

Emile Henry XL ceramic bread baker

Preparation

1. In a large bowl, mix the flours, salt, and dry yeast. Add the warm water (35 ° C) and mix (it will also be practical and effective if you set aside a finger of the water in a glass and dissolve the yeast in it before adding it to the flour).
2. Knead the dough for a good while, until you obtain a smooth dough ball. You can use the KitchenAid with the hook attachment at medium speed, letting the dough rest every two minutes of kneading.
3. Once you have the dough ball ready, cover it in the bowl with a cloth and let it rest for about 30 min. at room temperature.
4. Grease and dust the inside of the Emile Henry XL loaf pan.
5. After the time has passed, knead the dough again to release the carbon dioxide, and add the walnut halves and dried figs. Shape it into a cylinder and place it in the loaf pan.
6. Put the lid on and let rest for 1h at room temperature.
7. Meanwhile, preheat the oven to 240 °C.
8. When the resting time has passed, brush the top of the loaf with warm water and dust flour over it along with the seed mix. Make 4 cuts on the top of the loaf with a bread lame.
9. To finish, put the lid on and place it in the preheated oven. Bake it for 55 minutes at 240 ° C / 465 ° F / Gas mark 9.
10. Remove from the oven the Emile Herny pan and let it cool for 5-10 minutes before removing the bread from the pan.

Note: If you want to achieve a golden crust, remove the lid after the first 50 minutes of baking and let it bake 5 more minutes to brown.

Emile Henry XL ceramic bread baker