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1
Position a rack in the center of the oven and preheat the oven to 350 degrees F.
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2
Put the diced figs in a medium bowl and add the warm water.
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3
Let soak until softened.
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4
Whisk the unbleached flour, cake flour, oats, baking powder, and salt together in a large bowl.
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5
Set aside.
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6
Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl and stir with the whisk to combine.
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7
Add the mixture to the dry ingredients, stirring with a spoon just until all the flour is moistened.
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8
This should be a wet batter, because the oats absorb a lot of the liquid during baking.
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9
Fold the walnuts and figs into the batter (the figs do not need to be drained).
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10
Divide the batter evenly between two oiled 9- by 5-inch loaf pans.
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11
Bake for about 1 hour, until a toothpick inserted in the center comes out clean.
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12
(If your oven bakes unevenly, rotate the pans from left to right and front to back about halfway through the baking time.)
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13
Remove the pans from the oven and use a pastry brush to glaze the tops of the loaves with maple syrup.
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14
Set them on a rack to cool for about 10 minutes.
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15
Turn the loaves out of the pans and set them on the rack to cool completely before serving.
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16
Wrap any leftovers tightly in plastic wrap and store at room temperature.
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17
They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag.
