Fig and Nut bread
Prep
Cook
Total
Yield 1 loaf
Ingredients
- 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
Instructions
- 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
Notes
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.
Courses Breakfast
Cuisine Greek
Recipe by leafs & roots at https://leafsandroots.com/2017/10/24/fig-bread/