Last weekend I went hiking with my girlfriends, and it was probably our last hiking trip for this year. It is already getting pretty chilly up in the mountains, and most cabins are closing down in October. Even better that I made the most of this hiking season. Besides several day trips, I also did a few multi-day-hikes. And each hike was an exceptional and unforgettable experience.
I love being in the mountain. There is something so peaceful and majestic about them that lets me forget all my worries, fears, and doubts. When hiking it’s about the fundamental things: carrying enough water, not being cold, and having the right weather conditions. And of course eating tasty nourishing food that provides enough energy to keep you going.
My favorite hiking food is homemade bread. And I found a new favorite: wholegrain fig and walnut bread. Because it’s moist, crunchy and tastes great just as it is – although I love to pair it with organic goat cheese.
This wholegrain fig and walnut bread is easy to make. All you need is a little bit of time because the dough has to rest for several hours.
Have fun baking!
Love,
Marion
If you love bread, make sure to check out this gluten-free superfood bread or this life-changing loaf of bread.
Whole grain fig and walnut bread
Ingredients
- 200g (3/4 cup) dried figs
- 300ml (1 ¼ cup) warm water
- 1 sachet (7g) dry yeast
- 2 tablespoons maple syrup or another sweetener
- 500g (2 cups) whole grain flour (I used spelt flour)
- 1 tsp cinnamon
- Pinch of salt
- 100g (1 cup) walnuts
Directions
- Step 1 Place the figs in a bowl with warm water and let them soak for about 30 minutes.
- Step 2 Grease a loaf tin (you can use butter or coconut oil) and set aside.
- Step 3 Combine warm water, yeast and maple syrup in a small bowl and let sit for 10 minutes until little bubbles start forming.
- Step 4 In a large bowl combine flour, cinnamon, and salt. Add the yeast mixture and mix until everything comes together. You can use a stand mixer with the hook attachment or your hands. The dough should be quite sticky and wet. Cover the bowl with a kitchen towel and place it in a warm place. Allow the dough to rise for at least an hour or until it has doubled in size.
- Step 5 In the meantime cut the soaked figs into small pieces and roughly chop the walnuts.
- Step 6 Scrape the dough onto a lightly floured surface, add the figs and walnuts, and knead for about 5 minutes. Place it into the prepared tin, cover it with a kitchen towel and let it rise for another 45 minutes.
- Step 7 Preheat the oven to 200°C / 390°F.
- Step 8 After the dough has risen for the second time, bake in the oven for 10 minutes. Reduce the temperature to 180°C / 360°F and bake for another 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Step 9 Remove from the oven and allow it to cool for at least 10-15 minutes before removing it from the tin and transfer to a wire rack to cool completely.
I love it
Hi, is it possible to use 1 cup Wholemeal and 1 cup rye flour (in replacement for spelt flour) for this recipe? Also, can I shape it and bake it as a boule shape instead of in a loaf tin? 🙂
Hoping to hear from you soon!
Thank you,
Geraldine
Hi Geraldine,
So happy to hear that you want to bake the bread.
The flour swap should work, although I have never tried it.
The dough is pretty wet, so I would suggest to use a loaf tin. If you bake it as a boule shape it might not hold it’s form very nicely, but you could give it a try.
Have fun baking and let me know how it goes!
Love,
Marion