The Urban Vegetarian host Desiree Nielsen has all the trendy tips for food enthusiasts looking to add more nutrients to their meals. For this recipe, Desiree bakes a sweet hazelnut-walnut-fig bread that ditches white sugar in favour for light brown sugar.
Makes 8 buns
Ingredients:
½ cup (120 ml) dried figs
Hot water, for rehydrating figs
2 tablespoons (30 ml) unsalted butter, melted
1 2/3 cups (400 ml) milk
2 tablespoons (30 ml) light brown sugar
1 ¾ ounces (50 g) fresh yeast
2 1/2 cups (590 ml) all-purpose flour
1 1/2 cups (350 ml) whole wheat flour
1 teaspoon (5 ml) salt
1 cup (240 ml) walnuts, toasted and roughly chopped
1 cup (240 ml) hazelnuts, toasted and roughly chopped
Method:
In a bowl, cover the figs with hot water. Let sit for 30 minutes to plump and soften.
When soft, drain figs and chop.
In a small bowl, combine the melted butter, milk, sugar, and yeast, stirring to dissolve the yeast.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, and salt.
Add the nuts and figs to the flour and mix together well.
Add the butter-milk-yeast mixture to the flour-nut-fig mixture and stir to form a dough.
Lightly dust a clean work surface with flour, turn out the dough and knead for about 10 minutes until elastic.
Lightly grease a clean bowl, form the dough into a ball and transfer to the bowl.
Cover with a tea towel and let rise about 1 hour, until doubled in size.
Punch the risen dough down to release air pockets.
Cut dough into 8 pieces and form into round buns, pinching the base to seal.
Place buns on a parchment-lined baking sheet.
Drizzle with olive oil.
Cover with a damp tea towel and let rise another 20 minutes.
Preheat oven to 375 F (190 C).
Bake for 20 minutes in the oven until golden brown and cooked through.
Cool slightly at room temperature and serve warm.
Enjoy!