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
- 2 cups Anita’s Organic All Purpose White Flour
- 1 cup Anita’s Organic Sprouted Whole Wheat Flour
- 1/2 tsp instant yeast
- 1 1/4 tsp salt
- 1 3/4 cups warm water
- 3/4 cup walnuts, roughly chopped
- 3/4 cup Anita’s Organic Tena Figs, chopped
- 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.
- 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.
- 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.
- 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.
- 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.
- Half an hour before baking pre-heat the oven to 450 degrees.
Place a tray in the bottom of the oven.
- 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
- 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.