No Knead Fig and Walnut Bread Recipe

Step 1

In order to easily chop the dried figs, place them in a bowl, cover with hot water and let sit for 10 minutes. Drain, remove the tough stems and cut into bite sized pieces.

Step 2

Roast the walnuts in a 350 degrees F preheated oven for 15 minutes. Give the walnuts a rough chop.

Step 3

In a large glass or ceramic bowl combine the flour; salt; cinnamon and yeast. Stir in the dried figs and walnuts.

Step 4

Heat water until lukewarm and stir in the honey, and vanilla, until it dissolves.

Step 5

Use a wooden spoon to stir the water mixture into the bowl. Stir until all the flour is incorporated into the dough. It will be a shaggy mixture.

Step 6

Cover tightly with plastic wrap and let sit in a warm part of your kitchen (the oven is a good idea) for a minimum of 6 hours or up to 24 hours. The dough will double in volume and be bubbly on top when ready.

Step 7

Srape the dough with a spatula onto a generously floured surface. Use a bench scraper to turn the dough over itself a few times and shape into a ball. Use flour as needed at this step.

Step 8

Tear a piece of parchment paper large enough to fit the bottom and sides of your pot and carefully lift the dough onto the center of the paper. Dust lightly with flour, cover with a tea towel and let sit for one hour (or even two!).

Step 9

Meanwhile, preheat oven to 450 degrees F and place the dutch oven with the lid on in the oven while it is preheating. Let the oven preheat for 30 minutes.

Step 10

Use a sharp knife or bread lame to score the top of the bread. Make 2-3 cuts up to 1/2 inch deep.

Step 11

Take the dutch oven out of the oven, remove the lid, (careful, it will be extremely hot!) lift the dough by the corners of the parchment paper and carefully place it in the dutch oven. Cover and bake for 30 minutes.

Step 12

Uncover and bake for 5-10 minutes longer or until the center of the dough reaches anywhere from 190-200 degrees F.

Step 13

If the top of the bread is sufficiently browned when you remove the lid, tent it with a sheet of foil for the remaining baking time.

Step 14

Transfer to a wire rack and let cool completely before slicing.