Fig and Walnut bread
Fig ( Injeer ) and Walnut ( Akhrot) bread
- ¾ cup (6fl oz / 180 ml ) Lukewarm water (100°F/38°C)
- ¾ cup ( 6 fl oz / 180 ml) milk at room temperature
- ½ teaspoon active dry yeast
- 1 teaspoon sugar
- 1 ½ cups (7 ½ oz 235g) bread flour
- 3 tablespoon whole-wheat ( whole meal ) flour
- 1 ½ cup (8 oz / 250 g) dried figs stems removed coarsely chopped, and soaked in hot water for 1 hour
- 2 ¼ cup (11 ½ oz /360 g) bread flour, plus extra as needed
- 1 ½ teaspoons active dry yeast
- 3 tablespoon olive oil, plus extra for greasing
- 2 tablespoon honey
- 2 tablespoon salt
- 1 cup ( 4 oz / 125 g) broken or coarsely chopped walnut pieces
To make the sponge combine the water and milk in a heavy duty mixer fitted with the whisk attachment. sprinkle the yeast and sugar over the liquid and stir do dissolve. Let stand until. about 10 minutes. Add the bread and whole-wheat flours and beat on medium speed until smooth and thick, about 1 minute. Cover loosely with plastic wart and let stand for 1 hour.
drain the figs, pat dry, and toss with 1 tablespoon of the bread flour, set aside, Add the yeast, ole, honey, salt, and 1 cup ( 5oz/155g) of the flour to the sponge and switch to the paddle attachment. Beat on medium speed for 1 minute. Beat in the remaining four, ½ cup (2 ½ oz/75g) at a time, until the dough pulls away from the bowl sides.
switch to the dough hook, kneed on tlow speed, adding flour 1 tablespoon at at a time sticks, until smooth and elastic, about 4 minutes transfer to an oiled deep bowl and turn to coat. Cover loosely with plastic and let rise at room temperature until double in bulk 1 1/2 -2 hours
Line a baking sheet with parchment ( baking ) paper . Turn the dough out onto a lightly floured board. Pat it into a large oval and sprinkle evenly with half the figs and walnuts. roll up the dough, pat again into an oval, and sprinkle with the remaining figs and nuts. roll the dough up again and knead a few times. Divide the dough in half and shape into 2 tight round loaves, gently pulling the surface taut form the bottom. place on the prepared sheet at least 2 inches ( 10cm) apart. cover loosely with plastic and let rise until double in bulk, 45-60 minutes
place a baking stone on the bottom oven rack and preheat to 425°F (220 C°) using a thin, sharp knife, gently slash each loaf with a shallow X. Place the pan on the stone and reduce the over temperature to 400°F (200°C) Bake until the loaves are golden brown, 30-35 minutes. Transfer to a rack and let cool completely
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