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Sunday, October 28, 2012

Walnut-Fig Honey Wheat Loaf

Another variation to the humble loaf. Walnut and figs are match made in heaven.
Whole wheat flour - 2 cup
All purpose flour (Maida) - 1 cup
Water - ¾ cup, Luke warm
Milk - ½ cup, Luke warm
Vegetable oil - ¼ cup
Dried active yeast - 2 tsp
Honey - ½ cup
Salt - 1 tsp
Walnuts - 80 gms, chopped
Figs - 80 gms, chopped
Semolina to sprinkle on baking tray
In a bowl, add milk and water, honey and yeast in it. Leave the yeast mixture for around 15 mins. Whisk in the oil, add salt. Take flour in a large bowl, form a well in the middle, add the yeast mixture little by little, keep mixing the flour with the help of a fork. Dust a flat surface with flour and knead the dough thoroughly on the surface to activate the gluten. Do this for around 4-5 minutes. Leave the dough in a bowl, cover it with a damp cloth for 2 - 3 hours (depending on the weather; yeast requires warm and humid surrounding conditions to do its thing and rise the dough).
Your dough would have now doubled (or even more) in size. Dust a flat surface and knock out all the air from the risen dough. Incorporate the walnuts and figs and shape the dough into the desired shape. Leave the dough to rise for around 2 more hours. Take a baking tray and sprinkle some semolina. Gently transfer the risen loaf into the baking tray. Pre-heat the oven @ 180º C. Bake the bread for about 40 minutes.
Once done, take it off the oven, brush some oil on the top to avoid a hard crust. Transfer the loaf onto a wire rack for cooling. This bread needs no accompaniments, but my personal favorite is peanut butter (gives it a nice nutty flavour).