This bread makes the perfect healthy breakfast or afternoon snack. Figs are a great source of fibre and full of vitamins and minerals. They give a caramel sweetness to every dish. Nuts’ fiber and protein will have you feeling full for longer. And the best part, smelling the aroma of baked bread in your whole house which will make you feel so comforting. You can’t beat freshly baked bread. Jump to recipe
The bread is great spread with just some butter or served with some cheese.
Fig and Nut bread
Yield 1 loaf
- 75 g cold butter cut in small pieces
- 115 g white flour (type 405)
- 75 malt flour (alternative: 55g wheat wholemeal flour and 20 g rye flour)
- 1 tsp baking soda
- 2 tbsp maple syrup
- 100 g almonds, diced
- 175 g mix of dried and fresh figs
- 275 ml butter milk
- oats and sunflower seeds to garnish
- Preheat the oven to 180°C and line a loaf tin with baking paper
- Mix all the flour with the baking soda
- knead the butter into the flour
- add the figs, nuts, butter milk and agave syrup and mix until you have smooth dough
- put the dough in the prepared tin
- top with oats and seeds if you like
- bake for 50 minutes
- leave it to cool for 10 minutes
The loaf can be stored covered at room temperature for up to 3 days.
You can substitute the almonds with hazelnuts or walnuts if you like.