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Fig and walnut cob
Fig and walnut cob
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Irresistible fig and walnut cob slices, ideal for tea time or a picnic.
Ingredients:
  • 330ml (1 1/3 cups) warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 8.00 gm brown sugar
  • 225g (1 1/2 cups) plain flour
  • 240g (1 1/2 cups) wholemeal self-raising flour
  • 15.00 gm milk powder
  • 40.00 ml poppy seeds
  • 1.20 gm sea salt flakes
  • 40g butter, softened
  • 150g dried figs, coarsely chopped
  • 90g (2/3 cup) coarsely chopped walnuts
  • Olive oil, to grease
  • 2 tsp plain flour, extra
Instructions:
  • In a small bowl, blend together warm water, yeast, and sugar. Let it sit in a cozy, draft-free spot for 5 minutes until it becomes frothy.
  • In a large bowl, mix plain flour, wholemeal flour, milk powder, poppy seeds, and salt. Create a well in the middle and add the yeast mixture and butter. Stir with a wooden spoon until combined, then bring the dough together using your hands in the bowl.
  • Transfer the dough to a gently dusted surface, then knead for 10 minutes until it's smooth and elastic. Incorporate the figs and walnuts by kneading for an extra 2-3 minutes until well distributed. Prepare a large bowl by brushing it lightly with oil. Put the dough in the bowl, cover it with a damp tea towel, and let it rise in a warm, draft-free spot for 45 minutes until it doubles in size.
  • 1. Preheat your oven to 200°C and line a baking tray with non-stick baking paper. 2. Gently punch down the centre of the dough with your fist, then transfer it to a lightly floured surface. 3. Knead the dough for 2 minutes until it is elastic and back to its original size. 4. Shape the dough into an 18cm disc and place it on the prepared tray. 5. Use a small sharp knife to score a 1cm deep cross on the top of the dough. 6. Cover the dough with plastic wrap or a damp tea towel and let it prove in a warm, draught-free place for 30 minutes, or until it has almost doubled in size.
  • Gently sprinkle extra flour over the cob. Bake in the oven for 35-40 minutes, or until golden brown and the bottom sounds hollow when tapped. Slice and serve.

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