• Shelby Marson

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…..

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