Walnut Fig Bread Recipe

AuthorSteve Nubie
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This bread machine recipe features figs which are an ancient fruit that originated in the middle east. They have a sweet and chewy texture and actually help preserve moisture in baked breads. Walnuts also join this recipe along with fennel seeds to give a slight, licorice flavor note to the bread. The figs, walnuts and fennel seeds should be added to the bread pan after the beep that occurs later in the kneading cycle, or they can be added to the fruit and nut hopper if your bread machine has one. Dust the figs with flour before putting them into the fruit and nut hopper so they don’t stick to the sides.

This bread is a hearty loaf and is great when served as an appetizer option, a breakfast bread or as a dessert bread. It also makes a great accompaniment to tea-time or that afternoon cup of coffee.

INGREDIENTS:
 1 tbsp sugar
 1 tbsp salt
 1.50 cups water, warmed to 110°F./43°C.
 3 cups bread flour
 1 cup rye flour
 1 tbsp active dry yeast or bread machine yeast
 2 cups chopped dried figs (about 10 ounces)
 2 tbsp fennel seeds
 1 cup chopped walnuts (about 4 ounces)

 

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated but reserve the figs, walnuts and fennel seeds an add them later after the beep in the kneading cycle or add to your fruit and nut hopper.

2

Select the White bread setting for a 2-pound loaf and medium crust.

3

When done, let it rest for 10 minutes and then slice and serve.

Ingredients

INGREDIENTS:
 1 tbsp sugar
 1 tbsp salt
 1.50 cups water, warmed to 110°F./43°C.
 3 cups bread flour
 1 cup rye flour
 1 tbsp active dry yeast or bread machine yeast
 2 cups chopped dried figs (about 10 ounces)
 2 tbsp fennel seeds
 1 cup chopped walnuts (about 4 ounces)

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated but reserve the figs, walnuts and fennel seeds an add them later after the beep in the kneading cycle or add to your fruit and nut hopper.

2

Select the White bread setting for a 2-pound loaf and medium crust.

3

When done, let it rest for 10 minutes and then slice and serve.

Walnut Fig Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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