Walnut & Fig No-Knead Bread

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Breads & Loaves, Vegan
Walnut & Fig No-Knead Bread | Anita's Organic Mill
Figs and walnuts are a great combination in many baking applications. Here the sweet, rich figs pair really well with the crunchy walnuts. There is minimal kneading in the process of making this bread as the 12-hour fermentation time allows the gluten, as well as the flavours, to develop slowly.
Prep Time 14 mins
Cook Time 45 mins
Total Time 59 mins
Servings 1 loaf

Ingredients
 

  • 270 g (2 cups) Anita's Organic All Purpose White Flour
  • 120 g (1 cup) Anita's Organic Sprouted Whole Wheat Flour
  • 2 g (1/2 tsp) Instant yeast
  • 8 g (1 1/4 tsp) Salt
  • 430 g (1 3/4 cups) Warm water
  • 90 g (3/4 cup) Walnuts, roughly chopped
  • 150 g (3/4 cup) Anita's Organic Black Missions Figs, chopped

Instructions
 

  • In a large bowl, mix together the flours, yeast, and salt. Make a well in the centre and add the warm water. Mix with your hands or wooden spoon until you have a loose, shaggy dough.
  • Add the chopped walnuts and figs, and turn out onto a lightly floured work surface. Gently knead the dough until the walnuts and figs have been evenly worked into the dough and no bits of dry flour remain.
  • Place in a lightly oiled bowl, cover and allow to ferment for approximately 12 hours. The dough is ready when it is dotted with air bubbles.
  • After 12 hours turn the dough out onto a flour dusted work surface and stretch & fold the dough over onto itself a couple of times. Sprinkle with more flour, cover with plastic wrap and allow to rest for 20 minutes.
  • Lightly flour the counter and top of the dough and shape into a round. Place onto a parchment lined baked sheet, cover again and allow to rise for 1 to 2 hours until double in size.

Dutch Oven Method

  • Score the dough, lift the dough (on the parchment) and place in the Dutch oven preheated to 500˚F with the lid on. Reduce the oven temperature to 460˚F. Remove the lid after 20 minutes and continue baking 10-20 minutes until deep brown. A fully cooked loaf will have an internal temperature of 210˚F. Cool on a wire rack.

Pizza Stone Method

  • Half an hour before baking pre-heat the oven to 500˚F with a pizza stone on the rack one down from the middle. Place a tray in the bottom of the oven.
  • When ready score the loaf and place the loaf (on the parchment) on the pizza stone and immediately pour 1 cup of boiling water into the tray at the bottom of the oven (to create steam) and close the door to keep the steam in. Turn the oven down to 450˚F.
  • Bake the bread for 25 minutes, turn and then bake for another 10-15 minutes until dark brown. Move to a wire rack to cool.
Comments
  • Caysyrah

    So easy and so good. I used raisins as I didn’t have any dried figs. Also subbed emmer instead of whole wheat. Let the dough ferment overnight in the large square banneton (perfect size) that I picked up at the new Chilliwack store. Baked off next morning we ate half a loaf for breakfast. This recipe will definitely be repeated.

Leave a Comment

Ancient Emmer & Beer Bread | Anita's Organic MillBanana Bread with High Protein Flour | Anita's Organic Mill