Anita's Corner

Fig & Walnut Bread

October 31, 2016

Whole Wheat Dinner Rolls
This loaf requires very little kneading and effort. Based on some of the recipes by Jim Lahey – the no knead king of bread making – the longer fermentation period helps to develop a fabulous flavour. This bread makes a delicious breakfast treat’ lightly toasted and spread with a little butter or coconut butter. ~J



  1. In a large bowl mix together the flours, yeast, and salt. Make a well in the centre and add the warm water. Mix with your hands or wooden spoon until you have a loose, shaggy dough.
  2. Add the chopped walnuts and figs, and turn out onto a lightly floured work surface. Gently knead the dough until the walnuts and figs have been evenly worked into the dough.
  3. Place in a lightly oiled bowl, cover and allow to ferment for approximately 12 hours. The dough is ready when it is dotted
    with air bubbles.
  4. After 12 hours turn the dough out onto a flour dusted work surface and stretch & fold the dough over onto itself a couple of times. Sprinkle with more flour, cover with plastic wrap and allow to rest for 15 to 20 minutes.
  5. Sprinkle again generously this time with flour and shape into a round. Place onto a parchment lined baked sheet, cover again
    and allow to rise for 1 to 2 hours until double in size.
  6. Half an hour before baking pre-heat the oven to 450 degrees.
    Place a tray in the bottom of the oven.
  7. When ready place the loaf in the centre of the oven and immediately pour 1 cup of cold water into the tray at the bottom
    of the oven (to create steam) and close the door to keep the
    steam in.
  8. Bake the bread for 30 minutes, turn and then bake for another
    15 minutes. Move to a wire rack to cool.

Funding support provided, in part, by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia. 



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