1 3/4 c (10 1/2 ounces) dried figs,
-diced
1/2 c (4 ounces) warm water (85
-degrees to 90 de
2 2/3 c (12 ounces) unbleached
-all-purpose flour
1 2/3 c (6 1/2 ounces) cake flour
1 3/4 c (5 1/4 ounces) old-fashioned
-rolled oats
2 tb Baking powder
1/2 Teaspoo kosher salt
1 1/3 c (11 ounces) maple syrup
1 1/3 c (11 ounces) milk
4 lg Eggs, lightly beaten
2 lg Egg yolks
3/4 c (6 ounces) canola oil
2 c (8 ounces) walnut pieces,
-toasted
Additional maple syrup for
-glazing
Position a rack in the center of the oven and preheat the oven to 350
degrees F.
Put the diced figs in a medium bowl and add the warm water. Let soak until
softened.
Whisk the unbleached flour, cake flour, oats, baking powder, and salt
together in a large bowl. Set aside.
Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl
and stir with the whisk to combine. Add the mixture to the dry ingredients,
stirring with a spoon just until all the flour is moistened. This should be
a wet batter, because the oats absorb a lot of the liquid during baking.
Fold the walnuts and figs into the batter (the figs do not need to be
drained). Divide the batter evenly between two oiled 9- by 5-inch loaf
pans. Bake for about 1 hour, until a toothpick inserted in the center comes
out clean. (If your oven bakes unevenly, rotate the pans from left to right
and front to back about halfway through the baking time.)
Remove the pans from the oven and use a pastry brush to glaze the tops of
the loaves with maple syrup. Set them on a rack to cool for about 10
minutes. Turn the loaves out of the pans and set them on the rack to cool
completely before serving. Wrap any leftovers tightly in plastic wrap and
store at room temperature. They may also be frozen, wrapped first in
aluminum foil and then in plastic wrap or a heavy-duty freezer bag.
Yield: 2 9- by 5-inch loave
NOTES : (Recipes courtesy of Amy Sherber from her book Amy’s Bread
Yields
1 Servings