Oatmeal Bread with Fig, Anise, and Walnuts

Name: Oatmeal Bread with Fig, Anise, and Walnuts
Yield: 2 loaves
Ingredients: 2 tablespoons active dry yeast; 1/2 cup honey; 2 cups old-fashioned rolled oats; 1 cup steel-cut oats; 1 cup toasted wheat germ; 1 tablespoon kosher salt; 2 teaspoons anise seeds; 1 cup roughly chopped walnuts; 1 cup diced dried figs; 2 cups whole-wheat flour; 4 cups all-purpose flour, plus more as needed

December 9, 2011

The French love their bread, but they usually buy it in boulangeries. In many homes I visited, though, people would make a quick bread like the goat-cheese-and-apricot bread on page 145. When they had a bit more time, on a weekend morning perhaps, they would make a heartier bread and eat it throughout the week. This recipe, which I tasted at a friend’s house in Paris, is very forgiving and can withstand additions and variations. I often add bits of leftover nuts and dried fruit. Great for breakfast with goat cheese or preserves, it is also a wonderful sandwich bread.

Recipe notes

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