A tasty bread with low moisture figs and walnuts. Great toasted with gobs of butter. Take this bread to the next step for a fruity, nutty crouton on your salad.
Blend flours, sugar, salt, cinnamon and yeast in stand-up mixer bowl. In a separate bowl, mix water, honey, and oil. Add it to the mixer bowl. Using the dough hook, start the mixer on low speed, as ingredients start coming together add the fig pieces and walnuts. Increase speed to medium. Mix for 6 to 8 minutes. Turn out dough to a floured surface, then form into a ball. Place the dough into an oiled bowl to rest for 1 to 2 hours (doubles in size). After initial rest, punch dough down and roll it into a loaf and place on oiled baking sheet. Allow it to rest an additional 30 to 60 minutes. Apply egg white wash on top of loaf. Preheat oven to 425° to 450° F. Bake for 18 to 22 minutes. Allow bread to cool at room temperature.
For croutons: preheat oven to 375° F. Slice the bread into 1/2” cubes. Spray oil onto cookie sheet and cubes. Lightly salt cubes. Bake until croutons are dry and golden brown.
Fig pieces are great in dry mix beverages such as shakes and smoothies; bakery items including breads, granola bars, and dry mixes; fruit preparations; nutrition bars; snack mixes.
Interested in our fig pieces or other fruit and vegetable products?
