Fig Walnut Wheat Yeast Bread Abm
Discover the wholesome goodness of Fig Walnut Wheat Yeast Bread, a delightful loaf made effortlessly in your bread machine (ABM). This recipe marries the nutty richness of whole wheat flour with the natural sweetness of dried figs and the satisfying crunch of chopped walnuts for a bread that's as nourishing as it is flavorful. Enhanced with olive oil, honey, and a touch of vital wheat gluten for a light, airy texture, this bread is perfect for breakfast, snacks, or pairing with cheese and wine. With just 10 minutes of prep time and the convenience of a bread machine, you'll enjoy a bakery-quality loaf right at home. Keywords: fig walnut bread, whole wheat bread machine recipe, homemade yeast bread, easy bread machine recipes.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1.25 cups Bread flour
- 1.25 cups Whole wheat flour
- 1 tablespoon Vital wheat gluten
- 2.25 teaspoons Instant yeast
- 0.5 cup Dried figs (chopped)
- 0.5 cup Walnuts (chopped)
Instructions
Measure all ingredients carefully to ensure the dough's consistency and flavor, especially when adding to a bread machine.
Add the warm water, honey, olive oil, and salt to the bread machine pan in the order recommended by your bread machine's manufacturer (usually liquids first).
Layer the dry ingredients: add bread flour, whole wheat flour, and vital wheat gluten evenly over the liquid.
Create a small well in the center of the dry ingredients and add the instant yeast to ensure it does not come into direct contact with the liquids prematurely.
Place the bread machine pan into the machine and select the 'Basic' or 'Whole Wheat' cycle, depending on your machine's model. Choose your desired crust setting (light, medium, or dark).
Start the machine, letting it knead and rise the dough as per its cycle.
When the machine signals to add mix-ins (often a beep during the kneading process), add the chopped dried figs and walnuts.
Once the bread machine finishes baking, carefully remove the bread pan using oven mitts.
Turn out the loaf onto a wire rack and allow it to cool completely before slicing and serving.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 73.9 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
