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How to make Walnut and fig toast

Yield = 8
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 2 teaspoons (1 sachet/7g) dried yeast
  • 350ml warm water
  • 60ml (1/4 cup) honey
  • 350g (2 1/3 cups) plain flour
  • 200g (1 1/4 cups) wholemeal plain flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 150g dried figs, coarsely chopped
  • 100g (1 cup) coarsely chopped walnuts
  • Melted butter, to grease
  • Butter, extra, to serve

Method

  • Step 1 Preheat oven to 200°C. Combine the yeast, water and honey in a bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
  • Step 2 Combine the plain flour, wholemeal flour, cinnamon and salt in a bowl. Make a well in the centre and pour in the yeast mixture. Stir until combined, then use your hands to bring the dough together in the bowl. Cover and set aside in a warm, draught-free place for 30-40 minutes or until doubled in size. Add the fig and walnuts. Turn onto a lightly floured surface and knead for 3-5 minutes.
  • Step 3 Brush a 10.5 x 21cm (base measurement) non-stick loaf pan with melted butter to grease. Press the dough into the pan. Cover and set aside in a warm draught-free place for 10 minutes or until risen slightly. Bake in oven for 10 minutes. Reduce temperature to 180°C and bake for 30 minutes or until golden and the loaf sounds hollow when tapped on base. Transfer to a wire rack to cool.
  • Step 4 Cut the loaf into thick slices and toast until golden. Serve with extra butter.