Walnut-Fig Bread
  • 1 1/4cups warm water (85-100°)
  • 1tablespoon honey
  • 1tablespoon active dry yeast
  • 3cups sprouted red wheat flour, plus more for dusting
  • 1cup sprouted rye flour
  • 2cups chopped dried figs
  • 2tablespoons fennel seeds
  • 2tablespoons Celtic salt
  • 1cup toasted and chopped walnuts
  1. Pre-heat oven to 375°.
  2. Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved.
  3. Let stand about 5 minutes until bubbly.
  4. Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl.
  5. Add yeast mixture and blend with hands until a ragged dough forms.
  6. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  7. Transfer dough to a clean bowl that has been coated lightly with olive oil.
  8. Cover loosely with plastic wrap.
  9. Let dough rise in a warm place until doubled in bulk (about 1 hour).
  10. Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs.
  11. Shape dough into a ball.
  12. Pull seams in toward bottom to stretch and smooth the top.
  13. Brush a baking sheet lightly with olive oil.
  14. Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap.
  15. Let dough rise again in a warm place until almost doubled in bulk.
  16. Bake bread about 30 minutes until light golden brown.
  17. Loosely tent with foil and bake another 20-30 minutes.
  18. Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped.
  19. Transfer bread to a wire rack and cool completely before slicing.