Fig, Pecan and Hazelnut Bread

Fig, Pecan and Hazelnut Bread

The dry ingredients you will need

Dried figs

Butter, milk and brown sugar mix

Hazelnuts and Pecans

Dried figs are chopped and soaked in water then drained

The pecans and hazelnuts are chopped and toasted

All ingredients are mixed and kneaded ready for the first rise

The bread dough has risen and is shaped into loaves and will rise once more

Fig, Pecan and Hazelnut Bread, smells amazing

All this needs is some butter and a drizzle of honey

Fig, Pecan & Hazelnut Bread recipe

½ cup (120 ml) dried figs

hot water, for rehydrating figs

2 tbsp (30 ml) unsalted butter

1 2/3 cups (400 ml) milk

2 tbsp (30 ml) light brown sugar

2 3/4 tsp. yeast (I use bread machine)

2 1/2 cups (600 ml) all-purpose flour

1 1/2 cups (360 ml) whole wheat flour

1 tsp (5 ml) salt

1 cup (240 ml) pecans or walnuts, toasted and roughly chopped

1 cup (240 ml) hazelnuts, toasted and roughly chopped

Place figs in a bowl with hot water. Let sit for 30 minutes to plump and soften.

Drain figs and chop.

Put butter in a bot and heat just to melt.

Take off heat. Allow to cool a bit.

Pour in milk. Add sugar. Add yeast and stir to dissolve.

To a separate bowl, add both kinds of flours and salt. Add nuts and figs and mix together well.

Pour wet ingredients slowly into dry and stir to combine.

Turn onto a lightly floured work surface and knead for about 10 minutes

This can be done in a stand mixer as well

Form dough into a ball and let sit in a lightly greased bowl.

Cover with a tea towel and let rise until doubled in size.Punch dough to release air pockets.

Cut dough and pull dough apart and form into loaves (your choice of one, two or three).

Place loaves onto a greased baking sheet.

Rub tops with olive oil.

Cover with a damp tea towel and let rise another 20 minutes.

Preheat oven to 375F (190C)

Bake for 20 - 40 minutes in the oven.

Enjoy a slice with some butter and honey.

'Remember a future from another dream.....and hold on'.
Claudia Rankine