Fig and walnut pot bread

Fig and walnut pot bread

Total: 4 hr 35 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / 100 g: 294 kcal
, Fat: 8 g
, Carbohydrate: 44 g
, Protein: 9 g

Ingredients

1 bread

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350 g half-white flour
150 g wholemeal PureSpelt flour
1 ½ tsp salt
1 tsp dry yeast
3 ½ dl water
1 tbsp honey

Figs and walnuts

130 g dried figs, cut into slices
100 g walnut kernels, coarsely chopped
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How it's done

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Dough

Mix the flour, salt and yeast in a bowl. Pour in the water, add the honey, mix, knead into a soft, moist dough using the dough hook on a food processor for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 3 hrs. until doubled in size.

Figs and walnuts

Knead the figs and walnuts into the dough. On a lightly floured surface, shape the dough into a ball, cover and leave to rise at room temperature for approx. 30 mins. Remould the ball slightly.

To bake

Place the pot (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Remove, flour the base of the pot, score the bread, place inside the hot pot, cover and bake for approx. 30 mins. Remove the lid and bake for a further 15 mins. Remove the pot from the oven, take out the bread, leave to cool on a rack.

Good to know
Note: If the lid has a plastic knob, this must be removed. The hole can be covered with aluminium foil.

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