Fig & Walnut Sourdough Bread
My daughter loves to make bread and she created this special fig and walnut loaf using a buckwheat and sorghum starter. The molasses gives this bread beautiful colour and adds extra minerals to it, including iron.
To make the leaven:
Leftover buckwheat & sorghum starter
4 x 100g warm water
100g buckwheat flour
100g sorghum flour
Mix all ingredients in a large glass container with a lid and leave on the bench overnight or for the day (needs at least 4 hours) with the lid ajar.
450g buckwheat and sorghum leaven
100g potato flour
60g egg whites
1 teaspoon salt
3 tablespoons ground flax seeds (linseeds)
2 tablespoons molasses
2 handfuls roughly chopped dried figs
2 handfuls roughly chopped walnuts (or pecans)
Combine all ingredients using a hand-held mixer or stationary mixer with a bread hook until smooth.
Place dough in a large prepared bread tin and leave for about 4 hours to rise.
Preheat oven to 200C and bake for 10 minutes, then reduce heat to 180C and continue cooking for 1 1/4 hours.
NOTE: You can change it up by adding different ingredients to the loaf: cinnamon and raisins, apricots and pecans, dried cherries and chocolate chunks, dried mixed fruit, orange zest and spices…..