Fig & Walnut Loaf with Fire Roasted Tomatoes

The scent of fresh, verdant tomato leaves is the epitome of summer freshness. Replete with juicy ripe tomatoes, bursting with summer rain and sunshine, nothing brings me more joy. This hearty loaf can withstand any outdoor grill, making it the perfect crispy vehicle for grassy olive oil and charred tomatoes. Just make sure you have plenty of napkins to mop up all that juice down your chin.

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bread, easy bread, fig bread, fig loaf, walnut bread

Yield: 8-10

Author: Suze Morrison

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Fig & Walnut Loaf with Fire Roasted Tomatoes

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

This hearty loaf can withstand any outdoor grill, making it the perfect crispy vehicle for grassy olive oil and charred tomatoes.

Ingredients

• 400g High Protein Bread Flour
• 50g Light Rye flour
• 50g Dark Rye Flour
• 7g Dried Fast Action Yeast
• 1 tsp Sea Salt
• 80g Chopped Dried Figs
• 80g Chopped Toasted Walnuts
• 320g Tepid Water
• 1tbsp Maple Syrup
• Grilled Tomatoes & Olive Oil to serve.

Instructions

1. Whisk the flours and yeast together in a bowl until homogenous. Add the salt and mix again.
2. Mix the Maple syrup into the water.
3. Add the water mixture to the flour mixture and bring together to form a shaggy dough. Knead on a work bench for 12-15 minutes or until stretchy and elastic. Pop into an oiled bowl, cover with a towel and leave at ambient temperature until doubled in size, how long will depend on the heat of your room.
4. Once risen, punch out the air and knead in the figs and walnuts until incorporated. Shape into a loaf shape, pop onto a lined baking tray, cover with a towel and allow to double in size.
5. Meanwhile, preheat your oven 210C. invert a metal baking tray and allow to heat up. In the base add a roasting tin.
6. Once ready, open the oven and fill the roasting tin with boiled water, slide the loaf, on its paper onto the hot tray and bake for 30 minutes or until risen & golden, the base should sound hollow when tapped.
7. Allow to cool fully on a wire tray before slicing, grilling, and serving with copious drizzles of olive oil and squashed roasted tomatoes.

https://gourmetglow.co.uk/recipes/fig-walnut-loaf-fire-roast-tomatoes