“A book of verses underneath the bough, a jug of wine, a loaf of bread and thou “. Edward Fitzgerald
“This recipe is a blessing because it requires no kneading…none at all ! Out of all the no-knead recipes I have tried this one has proved to be fool proof every time. It has an open texture with lots of holes, a clean, simple flavour and crispy crust…just perfect to dip into a soothing bowl of soup or dribble some golden honey over it. This recipe is so versatile that you can make it both in sweet and savoury flavours or add dry fruits and spices to make it rich. I added figs and pistachios to mine this time. Tastes divine!
For The Bread:
1 tablespoon active dry yeast
3 cups warm water
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon vegetable oil
3 cups all-purpose flour
2 cups whole wheat flour
1 tablespoon salt
1 cup chopped nuts of your choice (optional)
paprika for sprinkling( if you want to use it with gravies and soups)
brown sugar for sprinkling( if you want to use it for breakfast and tea)
sesame seeds taste amazing for multipurpose use.
What You Need To Do:
Mix the yeast,sugar and water in a large bowl and allow to bubble up. Wait a few minutes until the yeast starts to work, then add the vinegar and oil. Add the flour, one cup at a time, mix. The dough will still be wet and spongy. Cover with a damp kitchen towel. Let it rise in a warm place for about 30 to 40 minutes, or until it has doubled in size.
Preheat oven to 175 degrees C.
Grease two 4 x 8 rectangular loaf pans. If making with dried fruit then stir it in now and mix well into the dough. Spoon the dough into the pans then using your fingers press the sides down to create a loaf shape. DO NOT KNEAD. With a knife make 2 or 3 incisions across the top of the loaves. Top with your favorite herbs, spice or brown sugar (paprika, Italian herbs, cinnamon powder, sesame seeds and flax seeds are some of the choices).
Bake the loaves for about 50 minutes, or until they are golden brown and crusty on top, and sound hollow when tapped on. Let sit for at least 10 minutes before slicing.The bread stays fine for a few days if placed in a paper bag and left on the kitchen counter. The bread can be frozen …though in our home it’s gone in a day. 😉
17 Replies to “Country Style Bread with Pistachios and Figs”
Hi, Maria! Delicious looking bread which i’ll be definitely baking soon! No knead is a huge plus! I’m just curious about the vinegar in this recipe – what is it used for? Is it taste, texture or anything to do with the dough rising? It’s a new one for me. Thank you!
Thank you so much for appreciating and stopping by the blog, Lana 😊
I use vinegar in baking to help doughs made with heavier flours rise better, as in this one for whole wheat flour. It helps gluten developement and forms carbondiaoxide bubbles. Though you won’t taste it much in this particular bread.
In rye flour bread, vinegar gives a taste somewhat like sour dough bread.
I found your post tonight and have fell in love with your recipes. I am following you everywhere on this computer. I am home recuperating from surgery and have been so bored with my restrictions. I could not be on the internet so as soon as they cleared me I thought I would look for a few minutes and found you! Keep doing what you are doing, I can tell that you cook with your heart. I am trying to learn to blog, really I am needing to document for my family but I am not sure how all this works yet. I have a blog started but I am not sure that I am doing it right, it is not what I wanted or expected but I will keep trying until I figure it out. I am a home baker and cook. I love BAKING! Thank you again for some beautiful recipes!
Dear Bea, I came back today after a little vacation and found your comments on my blog…nothing could have been better to start the day 🙂 thanks a big bunch for all your appreciation and love. It’s great to hear that you are also a foodie…and this is just the season for baking, right ? Hope you get well soon and get back to cooking and baking. Loads of love …you really made my day !
thank you Maria you have really made my day and at a time when I needed the kind words the most. Have a great week I look forward to your recipes and your blog.
A delicious bread, to take in good company, I’m sure glad the soul and awakens the senses. Thanks for sharing this recipe. 🙂
Huge thanks dear Sonsoles for your kind words and appreciation 🙂
Looks really good! Pinned to my SD board. Thanks for joining Saturday Dishes. ~ Paula
Thanks Paula:) I really enjoyed visiting Saturday Dishes n your wonderful blog 🙂
Thanks Simona, I’m glad you liked my effort…n I’m posting something new daily, hope you will keep visiting 🙂
… came across your recipe … just wonderful & enjoyed your site too … hope you will be writing some more soon …..
Thanks Ambreen for your sweet comments 🙂
Wow! That looks awesome, delicious bread!
Always a surprise when I come here
Hope you like these surprises Cathy 🙂
Pretty nice post. I just stumbled upon your weblog and wished to say that I’ve really enjoyed browsing your blog posts. I hope you write again soon!
Thanks a bunch 🙂 your support and comments are precious to me.