Whole Wheat Sourdough Fig and Walnut Bread

fig and walnut bread with two slices laying in front and flowers around with fresh figs and walnuts around

Whole Wheat Sourdough Fig and Walnut Bread

Simple, but oh so delicious! This rustic loaf of Whole Wheat Sourdough Fig and Walnut Bread is the perfect blend of flavors. Serve in the morning with your favorite cup of tea and a drizzle of honey, alongside charcuterie platters, or break off a chunk to enjoy as a snack!

Course: Breakfast

Cuisine: American

Prep Time: 40

Cook Time: 35

Proofing Time: 4 30

Total Time: 5 45

Servings: slices

Calories: 135kcal

Ingredients

1¾ cups bread flour
½ cup whole wheat flour
1 cup water lukewarm
¼ cup sourdough starter
1 teaspoon kosher salt
½ cup chopped dried figs
½ cup chopped toasted walnuts

Instructions

In the bowl of a stand mixer, combine bread flour, whole wheat flour, and water.
Stir together just until mixed.
Cover and let stand for 30 minutes.
Switch to dough hook, if using.
Add sourdough starter and salt.
Mix on low speed until incorporated, about 1-2 minutes.
Increase speed to medium.
Knead for 3-4 minutes. (Dough temperature should be 76℉/24℃.)
Reduce speed to low.
Mix in figs and walnuts.
Turn into a medium glass bowl.
Cover with plastic wrap.
Proof at a warm room temperature (76℉/24℃) for 1 hour.
Turn dough by folding each of the 4 sides toward the middle.
Turn over so that folds are on the bottom.
Continue proofing for another 1-1½ hours, until puffy but not completely doubled in bulk.
Line a banneton with a tea towel.
Sprinkle bottom and sides with rice flour. Set aside.
Turn dough out onto a lightly floured surface.
Turn dough vertically.
Press out lightly into a rectangle.
Fold the top third of the dough toward you.
Fold in both the left and right corners.
Roll the folded part toward you, forming a cylinder.
Seal gently.
Place thumbs on top of cylinder and roll toward you until your thumbs touch the flat part of the dough.
Push in slightly to tighten the dough.
Repeat process until dough is completely rolled.
Roll gently to seal seam.
Place seam side up in prepared banneton.
Cover.
Proof at warm room temperature (76℉/24℃) for 1½-2 hours.
While dough is proofing, place a baking stone in the center of the oven.
Place a sheet pan on bottom rack.
Heat oven to 450℉/230℃.
Turn dough out onto a piece of parchment paper.
Use a lame or a sharp knife to score the bread.
Using a peel (or the back of a sheet pan), slide the loaf onto the hot stone.
Pour at least 2 cups of water into the preheated sheet pan.
Close the oven.
Bake for 15 minutes.
Reduce oven temperature to 425℉/220℃. (Do NOT open oven door.)
Continue baking for an additional 20 minutes.
Remove to a cooling rack.
Allow to cool before slicing.

Notes

If you don't have a starter, use our guide How To Make A Sourdough Starter in 5 Days!
If you already have a sourdough starter and it seems to be a little sluggish/doesn’t have that healthy smell, I recommend giving it about 3 or 4 days of consistent feeding to revive it. You can find out how/more tips in our Sourdough Starter Guide.
Do not use fresh figs for this recipe. You will need dried figs.
Toast the walnuts for the best flavor!
Use glass bowls for the proofing.
One of the most common mistakes for new bakers is under-proofing or over-proofing. Follow the times and recipe below and your bread should turn out perfectly every time!
When scoring your bread, don’t cut too deep! You don’t want to deflate the bread.
Rice flour works the best to flour banneton to prevent sticking.
Use an old sheet pan for steaming. It will get ruined for other purposes.
If you are using a proofing box with a water tray, you will not need to cover the dough to proof it.
Remember to preheat the baking stone!

Nutrition