Grape, fig and wal­nut bread

The Jewish Chronicle - - LIFE - CHRIS HONOR’S

This dish warms the heart, tak­ing the earth’s hard work and de­liv­er­ing it in a fa­mil­iar com­fort food. This unas­sum­ing loaf — which uses four of the seven species: olives, grapes, wheat and figs — takes bread to a dif­fer­ent level. Serves: 8 -10 Prepa­ra­tion: 25 min­utes Cook­ing: 50 min­utes


350g self-rais­ing flour 110g caster sugar 18g dry yeast Pinch of salt 160ml tepid wa­ter 40ml olive oil 200g black seed­less grapes 100g figs 80g wal­nuts 2 -3 sprigs of rose­mary, nee­dles picked and chopped 5 pick­led vine leaves


Pre heat the oven to 180°C. Mix the flour, 80g of the sugar, the yeast and a lit­tle pinch of salt in a bowl.

Add the tepid wa­ter and the olive oil, knead well un­til the dough is elas­tic which should take ap­prox­i­mately 5 – 10 min­utes.

Place in a bowl, cover with a tea towel

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