Prep Time:30 mins
Cook Time:35 mins
This fresh fig & walnut wheat-free bread is really yummy and a special treat for those of us who eat free-from gluten, egg, soya and dairy. To clarify; although buckwheat has wheat in the title, it is in fact not a grain at all, it’s classed a psuedocereal and is safe for those who suffer from Coeliacs Disease. You can read more about it here! I soak the walnuts overnight so they don’t get frazzled in the baking, and really recommend you do the same. You can play with the amount of figs, walnuts and seeds you use in this mix to create your dreamy loaf. This is my preferred recipe, although I have also made it fig-rich with double the amount of figs.
- 1½ C walnuts* (whole or pieces)
- 2 C warm water
- 3 tsp of fast action yeast
- 2 Tbsp honey
- ¼ C olive oil
- ½ C ground flaxseed (aka linseed)
- 1 C cornmeal
- 1 C ground buckwheat
- ½ C chia seeds
- ¼ C flaxseed (aka linseed)
- the soaked and rinsed walnuts (1½ C)
- 3 figs (chopped up)
In a bowl soak the walnuts in a couple of cups of water overnight. In the morning drain and rinse your walnuts in fresh water - it’s time to get baking!
In a large mixing bowl combine the warm water, yeast, honey, oil and ground flaxseed.
In a second bowl combine the cornmeal, buckwheat, chia, flaxseed and walnuts.
Stir in the dry ingredients into the wet and keep stirring. The sticky mix should start to thicken. Once it’s thick you can knead it for 10 seconds in the bowl. Cover and leave to rise for about 30 mins in a warm spot
Prep your tins/tray with nonstick paper. Once the dough has risen, knead it again for about 10 seconds and bung in about 3 figs chopped into lots of small pieces is enough (I have used up to 6 figs in this recipe!)
Shape the dough – to go in tins or as a rustic loaf and pop them onto/into your prepared tray/tin. Cover and leave to rise in a warm spot for 40 minutes.
Preheat the oven to 200° C (fan). Pop the breads in once the oven is hot for 30 minutes, then take them out of their tins and pop them back in for 5 mins (I often turn them upside-down when I put them back in the oven!)
Place on cooling rack once they have finished baking.
*If you're allergic to walnuts, try another tree nut or some seeds you are not allergic to.
We like to eat this bread whilst it's still warm, with our dairy-free spread melting over it. Let us know how you make this recipe your own - if you add other seeds in place of nuts. Or if you swap out the corn-meal for another gluten-free flour. We'd love to benefit from your experiments and experiences too.