Sightly rustic with a subtle nutty flavor, this foolproof fig & walnut no-knead bread contains whole wheat flour. Serve with goat cheese and enjoy!
- 2 cups (240g) all-purpose flour
- 1 cup (120g) whole wheat flour
- 1½ teaspoon salt
- ½ teaspoon instant yeast
- 1½ cups (360 ml) room temperature water
- 5 dried figs, sliced
- 1/2 cup (65g) walnuts
- In a large mixing bowl, whisk the flours, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. If the mixture is too wet however, add a few tablespoons of all-purpose flour. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
- In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*
- While the oven is pre-heating, add the walnuts and dried figs to the bread. Gently reshape the bread to make sure ingredients are spread evenly.
- Once the oven is hot, remove the covered pot, and carefully line with parchment paper (be careful, it’s hot!). Gently scrape the dough from the bowl, shape onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it’s normal, just let it be). Gently sprinkle some flour on top, and place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It’s done!
*If you really have no time, I sometimes skip this part and it works too. Just remember that it’s better if you follow this step but you don’t necessarily have to.
NOTE: this bread doesn’t last long as it dries out quickly. It is best eaten fresh, ideally same day of baking or at the latest the day after.