Walnut and fig bread

The return to the routine cannot leave behind enjoying delicious breads. A combination that will undoubtedly help your intestine and enjoy breakfast is this walnut and fig bread. It is an easy bread recipe, with which you will get a soft crust bread and a delicious flavor inside.

To rise and bake, we will use the Emile Henry XL bread pan, a great and practical piece for large size loaves, as well as XL plum cakes or sliced ​​bread cakes. With it you get a well-baked bread thanks to the temperature and air circulation inside.

You'll see all Emile Henry bread ovens here .

Emile Henry recipe for Walnut and fig bread from Claudia&Julia on Vimeo .

Ingredients

• 500 g all purpose flour
• 500 g whole wheat flour
• 20 g of fine salt
• 10 g baker's yeast
• 57 cl of lukewarm water (35 ° C)
• 1 tablespoon of melted butter to grease
• 115 g halved walnuts
• 75 g dried figs
• 1 tbsp mixed seeds

Emile Henry XL ceramic bread oven

Preparation

1. In a large bowl, mix the flours, salt, and dry yeast. Add the warm water (35 ° C) and mix it (it will also be practical and effective if you separate a finger from the water in a glass and dissolve the yeast in it before adding it to the flour).
2. Knead the dough for a long time, until you get a soft ball of dough. You can use the KitchenAid, with the hook accessory, at medium speed and letting the dough rest every two minutes of kneading.
3. Once you have the ball of dough ready, cover it in the bowl with a cloth and let it rest for 30 min. approx. at room temperature.
4. Grease and flour the inside of the Emile Henry XL Loaf Pan .
5. After the time has elapsed, knead the dough again to release the carbon dioxide, and add the walnut halves and dried figs. Make the shape of a cylinder and place it in the loaf pan.
6. Put the lid on and let it rest for 1 hour at room temperature.
7. Meanwhile, preheat the oven to 240°C.
8. When the rest time has passed, brush the top of the bread with warm water and sprinkle flour on top along with the seeds of the mixture. Make 4 slits in the top of the bread with a bread knife .
9. To finish, put the lid on and put it in the preheated oven. Bake it for 55 minutes at 240°C / 465°F / Gas mark 9.
10. Take the Emile Herny mold out of the oven and let it cool for 5-10 minutes, before removing the bread from the mold.

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

Emile Henry XL ceramic bread oven