So on Easter Sunday this year while I was preparing Hot Cross Buns to go in the oven of course the door got jammed and of course I pressed too hard and of course the glass in the oven door shattered. I tell ya. It was definitely a steam coming out of my ears moment. To make matters worse, I live in KL. Whilst this comes with amazing benefits like 10 cent Roti Canai it also comes with the Malaysian service industry 😐 To be polite let’s just say that months have passed and still no oven door.
Breathe in, breathe out.
I thank the Smeg gods though for providing me with a replacement door this morning and I now have three different baked goods on my counter. My home is complete!
This bread is perfect with cheese and wine to step it up from the old water cracker. The best thing about this is if you don’t have figs or hazelnuts just add anything lying around… dates, orange zest, chia seeds, dried apricots etc will work well too.
Fig and hazelnut loaf
250g wholemeal flour
100g plain flour
1tsp bicarb soda
40g brown sugar
Handful of figs, chopped
Handful of hazelnuts, chopped
Preheat your oven to 180 and line a baking loaf tin.
Mix the dry ingredients together then work through the butter until you have a sandy texture. Add the fig and hazelnuts then stir in the buttermilk until you have a sticky, formed dough. Press the dough into your baking tin evenly then bake for 50 minutes.
You can toast it for breakfast or have with butter and tea like me!