March 19, 2025

Fig, Spelt & Pumpkin Seed Loaf Recipe

Written by Chris Holister

seeded bread tin loaf recipe

Fig, Spelt and Pumpkin Seed Blend Tin Loaf

This is our Head Baker Chris’s recipe for a loaf with a flour blend he created to showcase the flavours of fig and spelt. This flour contains wholemeal spelt blended with some organic wheat to make it easier to handle, and is studded with organic chopped dried figs and pumpkin seeds. It’s incredible with cheese, or simply as hot buttered toast.

Use this flour blend for when you want additional flavour in your bread. You will need a 2lb loaf tin. Chris uses one that is 21x11x7cm. 

 Makes one tin loaf, circa 800g

Fig, spelt and pumpkin seed tin loaf

INGREDIENTS

METHOD

  • Weigh all ingredients into a bowl, combine thoroughly and bring together.
  • Turn out onto your work surface and knead for 10 minute,s or until the gluten is well developed. 
  • Place back in the bowl, cover and bulk prove for 1 hour in a warm place.
  • Turn out the dough, shape and place in a tin, cover and prove for 45 minutes - 1 hour.
  • Bake at 230C for 30 minutes.
  • Cool on a wire rack.
Our organic fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand, they are carefully selected ensuring the very highest quality. We mix these with organic spelt flour and fine organic wheat flours to produce a lovely sweet flour.