Fig and Walnut Whole Wheat Bread

Name: Fig and Walnut Whole Wheat Bread
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams ☆ All purpose or semi-strong bread flour (Lys d'Or brand); 50 grams ☆ Whole wheat flour; 4 grams ☆ Dry yeast; 8 grams ☆ Sugar; 3 grams ☆ Salt; 120 ml Water; 50 grams Dried figs; 25 grams Walnuts; 1 Additional bread flour for dusting

cookpad.japan @cookpad_jp

I thought that the texture of the figs and whole wheat would go well together.

In the photo, the loaf is sliced into half. The next day, be sure to toast the bread in the toaster oven to enjoy the crispy texture again.
I bought the dried figs at a specialty store called Tomizawa Shoten. Recipe by Yu-chan mama

I thought that the texture of the figs and whole wheat would go well together.

cookpad.japan @cookpad_jp

I thought that the texture of the figs and whole wheat would go well together.

Saved

Ingredients

1 serving

150 grams☆ All purpose or semi-strong bread flour (Lys d'Or brand)
50 grams☆ Whole wheat flour
4 grams☆ Dry yeast
8 grams☆ Sugar
3 grams☆ Salt
120 mlWater
50 gramsDried figs
25 gramsWalnuts
1Additional bread flour for dusting

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Steps

1

Pour boiling water over the figs. drain and chop nto 1 cm pieces. Roast the walnuts in a 170℃ oven without preheating, and crush finely.
2

Combine the ☆ ingredients in a bowl and mix with a dough scraper. Add water and mix well with the dough scraper.
3

Add water and mix. When the dough comes together, remove from the bowl onto a flat surface.
4

Set aside the bench scraper, and use your hands to knead and roll. After 5 minutes of kneading, spread out the dough and sprinkle half the amount of figs and walnuts on top.
5

Roll up the dough, working forward away from your body.
6

After rolling up the dough, place it with the seam side facing up, and put the remaining figs and walnuts on top.
7

After placing the figs and walnuts, rotate the dough 90 degrees, and roll it up tightly working away from your body.
8

Place the rolled dough into a bowl and allow to rise for 40 minutes at 35℃, until the dough has risen to 2 ～ 2.5 times its original size.
9

After the first rise is completed, deflate the dough (punch down gently with your fist).
10

Flatten the dough, and fold the top and bottom edges towards the center.
11

Fold in half again Seal the seams tightly and place kitchen parchment paper lines baking tray.
12

Allow the dough to rise until double the original size at 35℃ for 25 minutes.
13

Sprinkle some white (Lys d'Or) or whole wheat flour on the surface and make slash the top of the loaf 3 to 4 times diagonally.
14

Bake for 20-23 minutes in a preheated oven at 220℃. Done.