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Fig, Nut and Seed Bread
A hearty loaf packed with dried figs, sultanas, mixed nuts, and seeds makes a satisfying addition to your morning routine. Black tea serves as the soaking liquid for the fruit and oats, adding a subtle depth of flavor to the dough. The combination of wholemeal flour and abundant seeds creates a dense, chewy texture with a satisfying crunch in every bite. Serve thick slices toasted for breakfast or enjoy it as a wholesome afternoon snack. It pairs beautifully with a spread of ricotta, fresh fruit, or your favorite nut butter.
Ingredients
- 400ml hot strong black tea
- 100g dried figs, hard stalks removed, thinly sliced
- 140g sultanas
- 50g porridge oats
- 200g self-raising wholemeal flour
- 1 tsp baking powder
- 100g mixed nuts (almonds, walnuts, Brazils, hazelnuts), plus 50g for the topping
- 1 tbsp golden linseed
- 1 tbsp sesame seeds, plus 2 tsp to sprinkle
- 25g pumpkin seeds
- 1 large egg
Instructions
- 1Preheat the oven to 170C (150C fan or gas mark 3.5). Combine the hot black tea, sliced figs, sultanas, and porridge oats in a large mixing bowl, then leave the mixture to soak.
- 2Line the bottom and sides of a 1kg loaf pan with baking parchment. Whisk the self-raising wholemeal flour, baking powder, mixed nuts, golden linseed, sesame seeds, and pumpkin seeds together in a separate bowl.
- 3Crack the egg into the cooled fruit and tea mixture and beat well. Fold the dry flour and nut mixture into the wet ingredients until just combined. Transfer the batter to the prepared loaf pan, smooth the surface, and sprinkle the reserved nuts and sesame seeds over the top.
- 4Bake the loaf for 1 hour. Tent the top loosely with aluminum foil and continue baking for another 15 minutes, or until a skewer inserted into the middle comes out clean.
- 5Take the bread out of the pan and let it cool completely before peeling off the parchment paper.