Wheat bread with figs and walnuts (in the oven)
|Wheat flour||150 grams|
|dry instant yeast||5 grams|
|honey||1 hour for.|
|natural yogurt||70 grams|
|Wheat flour||225 g|
|whole wheat flour||100 grams|
|amaranth flour||50 g|
|dried fog||70 grams|
For a chat box, heat the water and honey to 47 ° C, add the flour, yeast, beat until smooth. Cover and leave for 20 minutes.
Fry the nuts in a dry frying pan, after cooling, grind between the palms of your hands, remove the husks, and grind well.
Cut the figs into small pieces.
To prepare the dough, add all the ingredients, except for salt and nuts, to the mash. Knead on low speed for two minutes. Cover and leave for 20 minutes.
Then knead at full speed for 8 minutes.
Add salt and knead until smooth at maximum speed, 6 minutes.
Add the nuts and figs and knead on low speed until evenly distributed over the dough.
Fold the dough in an envelope, grease with oil on all sides, put in an oiled bowl, cover and leave at 28 ° C for an hour, then put in the refrigerator for two hours.
Then knead the dough. It is recommended to make 2 loaves, but I did 1.
Put them in a proofing basket, stitch, cover and proof them for 90 minutes at 28°C.
Preheat the oven with a cast iron skillet to 240°C. Transfer the loaf to a saucepan, make cuts, sprinkle with water, cover and bake for 20 minutes.
Then remove the lid, reduce the temperature to 220 ° C and bake until cooked. The exact time depends on your oven. I have 30 minutes.
It can be steamed.