Fig and walnut wholewheat bread
Bread
I developed this recipe in my Italian kitchen because I have so many vegetarian friends who need something with a bit more nutritional oomph than the common Italian bakery bread. It's easy, delicious and keeps very well. You can also make it ahead and freeze it, wrapped tightly in foil and then in plastic, but it's important to thaw it and then briefly crisp the crust before you want to serve it.
<br />For best results, start this dough the day before you want to bake the bread.
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