Fig and walnut cob

Fig & walnut cob

Preparation Time 40 minutes
Cooking Time 40 minutes
Makes 1 loaf

Ingredients
* 330ml (1 1/3 cups) warm water
* 2 tsp (7g/1 sachet) dried yeast
* 2 tsp brown sugar
* 225g (1 1/2 cups) plain flour
* 240g (1 1/2 cups) wholemeal self-raising flour
* 1 1/2 tbs milk powder
* 2 tbs poppy seeds
* 1/2 tsp sea salt flakes
* 40g butter, softened
* 150g dried figs, coarsely chopped
* 90g (2/3 cup) coarsely chopped walnuts
* Olive oil, to grease
* 2 tsp plain flour, extra


Method
1. Combine the warm water, yeast and sugar in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
2. Combine the plain flour, wholemeal flour, milk powder, poppy seeds and salt in a large bowl. Make a well in the centre and pour in yeast mixture and butter. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Add the fig and walnuts and knead for 2-3 minutes or until well combined. Brush a large bowl with oil to lightly grease. Place the dough in the bowl, cover with a damp tea towel and set aside in a warm, draught-free place for 45 minutes or until doubled in size.
4. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Shape the dough into an 18cm disc and place on the prepared tray. Use a small sharp knife to score a cross, about 1cm deep, in the top of the dough. Cover with plastic wrap or a damp tea towel and set aside in a warm, draught-free place to prove for 30 minutes or until dough has almost doubled in size.
5. Lightly dust the cob with extra flour. Bake in oven for 35-40 minutes or until golden brown and cob sounds hollow when tapped on the base. Cut into slices to serve.

Notes & tips
* Prep: 40 mins (+ 5 mins standing & 1 1/4 hours rising & proving time)

Source
Australian Good Taste
Recipe by Kerrie Sun