Almond & Fig Loaf

We have used Laucke Wholemeal Bread Mix for this wholesome loaf that is full of flavour, the heavier texture of this loaf makes it ideal for toasting.

Ingredients

600g Laucke Wholemeal Bread Mix
5g Yeast
410ml Water
150g Dried Figs
60g Almonds

Method

1. Use your bread machine or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand. Do not mix the figs and almonds until you have made a cohesive dough or it will break up in the kneading process MIXING AND KNEADING
2. Divide the loaf into two pieces at 600gms each. Shape the dough into a loose round. Allow the pieces to relax for about 10 minutes and then gently roll them into rounds. Keep the dough warm or it will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom PROOFING
3. The loaves should be ready after approximately 30mins. To determine if it is ready gently poke your finger into the loaf. The dough should spring back slowly and still leave a small indentation. Dust the top of the loaf with flour and use a serrated knife to score the loaf
4. Pre-heat the oven to the highest possible temperature. Place the loaves into the oven then lightly spray (mist) the loaves with water. Turn the oven temperature down to 200˚C and bake for 15-20mins

Helpful hints

• For a lighter loaf replace 200gms of Laucke Wholemeal Bread Mix with 200gms of Laucke Crusty White Bread Mix. Increasing the yeast to 7gms will also make the loaf lighter
• Tepid water will help your dough to rise
• If adding butter, oil or margarine, reduce the equivalent amount of water
• The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Bakers Flour.

Alternative Laucke Bread Mixes can be used to make an Almond & Fig Loaf: