Almond bread with figs

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 250 g spelt flour type 630
• 1 tsp salt
• 1 tsp honey
• 1 packet of dry yeast
• 150 g almonds, ground
• 200 g almonds, whole
• 450 ml water
• 4 tbsp, heaped oat flakes
• 100 g fig puree or fresh figs in small pieces
• Flour for the bowl

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

goes well with cheese or jam

Combine the dry ingredients, mix the fig puree with the water, and knead everything with a food processor for about 5-8 minutes. Transfer to a large, floured bowl, cover, and let it rise slowly in the refrigerator overnight, or in a warm water bath or in a warm place until the dough has doubled in size. If the dough is too sticky, add more oats and knead in by hand. Preheat oven to 240°C (top/bottom heat). Meanwhile, place a baking tray lined with baking paper on the induction hob and heat to level 1. Shape the bread into a loaf, place it on the baking tray, and let it rise again. While the oven is preheated, add 1/2 cup of water to evaporate (follow the manufacturer’s instructions), and bake the bread for 10 minutes at 250°C (top/bottom heat). Then briefly open the oven and finish baking at 190°C (375°F) for 50 minutes. Tastes good with cheese, butter or jam or on its own.