Fig and Walnut Whole Wheat Bread

1. 1

   Pour boiling water over the figs.

2. 2

   drain and chop nto 1 cm pieces.

3. 3

   Roast the walnuts in a 170C oven without preheating, and crush finely.

4. 4

   Combine the ingredients in a bowl and mix with a dough scraper.

5. 5

   Add water and mix well with the dough scraper.

6. 6

   Add water and mix.

7. 7

   When the dough comes together, remove from the bowl onto a flat surface.

8. 8

   Set aside the bench scraper, and use your hands to knead and roll.

9. 9

   After 5 minutes of kneading, spread out the dough and sprinkle half the amount of figs and walnuts on top.

10. 10

    Roll up the dough, working forward away from your body.

11. 11

    After rolling up the dough, place it with the seam side facing up, and put the remaining figs and walnuts on top.

12. 12

    After placing the figs and walnuts, rotate the dough 90 degrees, and roll it up tightly working away from your body.

13. 13

    Place the rolled dough into a bowl and allow to rise for 40 minutes at 35C, until the dough has risen to 2 ~ 2.5 times its original size.

14. 14

    After the first rise is completed, deflate the dough (punch down gently with your fist).

15. 15

    Flatten the dough, and fold the top and bottom edges towards the center.

16. 16

    Fold in half again Seal the seams tightly and place kitchen parchment paper lines baking tray.

17. 17

    Allow the dough to rise until double the original size at 35C for 25 minutes.

18. 18

    Sprinkle some white (Lys d'Or) or whole wheat flour on the surface and make slash the top of the loaf 3 to 4 times diagonally.

19. 19

    Bake for 20-23 minutes in a preheated oven at 220C.

20. 20

    Done.

* Per serving · 4 servings · Values may vary.