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Fig and Walnut 100% Spelt Sourdough Bread

Fig and Walnut Spelt Sourdough

Fig and Walnut Spelt Sourdough

Teaching the man in my life to make bread seems weird. He retired a while ago from a high pressure high stress professional career, but he’s never shown any interest in cooking, ever, despite my intermittent cajoling. I take the blame entirely. We’ve lived together for 2/3 of my life and I think I’ve made it too comfortable for him. I’ve even stocked the freezer with home cooked meals when I’ve travelled alone.

His nerdy thinking, piqued by the alchemy of sourdough made him curious. For my part, any help in the kitchen is welcome, I’m not going to argue. We’ll just see where this leads….

We were in desperate need of a plain loaf for breakfasts and I was also keen to try out a Fig & Walnut loaf, so his first lesson was to make a large batch of 100% spelt bread dough from the starter he had lovingly tended. We split the mass of dough in two after an overnight proof in the fridge. I continued the breadmaking tutorial with his half, and to his credit he listened, he followed instructions, he made great bread.

For my part I wanted a loaf akin to sweet raisin bread that would make a delicious treat toasted and served warm slathered in melting butter, so at the final stretch and fold process I scattered, sliced dried figs and broken walnuts over the dough while it was stretched, then sprinkled over ground cinnamon and a little brown sugar. I folded the dough onto inself, in thirds one way, in thirds the other, then shaped the loaf in a boule with a taut surface which I coated in poppy seeds.

The remainder of the recipe was routine.

I’m learning too. Slowly fermented 100% spelt sourdough is very accommodating. It marries with a wide range of flavours, both sweet and savoury. The dough is strong and quite resilient and produces a light open crumbed bread even when studded with fruit and nuts. The best part is I’m now able to enjoy beautiful crusty fruit bread again.

Fig and Walnut Spelt Sourdough

300g active starter

480g white spelt flour

15g sea salt

255g filtered water

100g dried figs, thinly sliced

60g walnuts, roughly broken

2 scant tablespoons brown sugar

1 teaspoon ground cinnamon

1/4 cup poppy seeds

In the evening: Measure the ingredients into a large mixing bowl in the above order. Mix to a shaggy dough, cover loosely with plastic and put in the fridge for 20-30 minutes.

Tip the dough onto a well floured bench and knead it just enough to bring it together into a smooth ball. Lightly oil the bowl, add the dough then return it to the fridge for 40 minutes.

Again, tip the dough onto the bench, but don’t use any flour this time. Stretch the dough into a large very thin oblong, then fold the dough in 3 in both directions. Return the dough to the fridge overnight.

The next day, remove the dough from the fridge, tip it onto the unfloured bench then stretch it into a large very thin oblong. Evenly scatter the figs and walnuts over the cough then sprinkle the sugar and cinnamon on top.

Fold the dough in 3 in both directions, then fold in 3 again so you have a tight thick sausage.

Shape the dough into a boule with a tight surface without ant fruit or nut protruding the roll in poppy seeds.

Place it join side down on a sheet of baking paper. Loosely cover the loaf with plastic and leave to rise for 1 1/2 – 2 hours.

After 1 1/4 hours, preheat the oven to 225C.

When the oven reaches temperature, slash the top surface, lift the dough on it’s baking paper into a covered roasting pan and bake at 225C for 20 minutes.

Reduce the oven temperature to 200C and remove the lid of the pan. Bake for a further 25 minutes until the loaf is golden brown and sounds hollow when you knock on the crust.

Cool on a wire rack. Slice when cold


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

23 comments on “Fig and Walnut 100% Spelt Sourdough Bread

  1. Pingback: Top 50 Sourdough Recipes | The Sourdough School

  2. Maree
    November 7, 2018

    Did you know the link to this is on Sourdough Schools website? Thought I recognised the name! 🙂


    • ladyredspecs
      November 8, 2018

      Yes, thanks Maree, been their 18months or so and pleased to say it drives a lot of traffic to PPTR. 😃


  3. dunelight
    June 27, 2016

    Ah, again with the spelt. I’ll have to bookmark this too. Thanks!


    • ladyredspecs
      June 27, 2016

      I’ve perfected the spelt sourdough bread. That now opens lots of doors….


  4. Gretchen
    June 14, 2016

    What a delicious looking loaf. My hubby used to help in the kitchen a lot, before kids and a job involving a long commute. He even did the yeast bread baking. Now it’s mostly me with some help on the weekends. I welcome any help I can get and we have fun cooking together. Now I’m training three more helpers!


    • ladyredspecs
      June 16, 2016

      I have a romantic notion that cooking together, wine in hand would be a nice way to spend the pre dinner period. Sadly it’s not likely to happen, so baking bread together is a surprise


  5. chefceaser
    June 14, 2016

    Reblogged this on Chef Ceaser.


  6. Francesca
    June 10, 2016

    Seems to be a very bready week all around. Lovely ingredients for a sweet bread Sandra.


  7. Looks great!


  8. Chas Spain
    June 9, 2016

    Well Sandra – old dog, new tricks – you might have to start sharing that lovely kitchen


  9. The Culinary Jumble
    June 9, 2016

    Oh that’s a pretty looking bread!


  10. ardysez
    June 9, 2016

    It looks delicious Sandra. I’m starting to get the ‘itch’ to branch out and try some new versions, especially in the cooler weather. Congratulations to your partner. I’ve spoiled my husband too, but he was 35 when we married and already knew how to cook so he still does pitch in now and then to help, especially on the barbie.


    • ladyredspecs
      June 9, 2016

      Go for it Ardys, nothing I’ve tried has affected the texture of the bread, it’s very gratifying

      Liked by 1 person

  11. katechiconi
    June 9, 2016

    Whimper… When I read the bit about “toasted and slathered in melting butter” my mouth started watering madly. Good job we’re just about to go out and meet some friends and eat. But all I want now is fig and walnut sourdough and melted butter. And perhaps a tiny drizzle of Greek honey…


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