for 1 bread

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

How it's done

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.

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