On October 16th, World Bread Day is just around the corner. In anticipation of this special occasion, Teresa Rebelo, from Lume Brando’s blog, has prepared a delicious and quick homemade recipe for Fig and Walnut Bread. The best part? There’s no need for kneading! Get ready to recreate this recipe and amaze your entire family with your baking skills.

In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.


400 g flour T65
70 g whole wheat flour
30 g corn flour
350 ml water
3 to 4 g dry baker’s yeast
10 g fine salt
120 g dried figs, chopped
60 g walnuts, chopped
Olive oil for brushing
Mixed seeds for sprinkling

RODI products used in the preparation of this recipe
Kitchen sink: Xeron B50
Tap: Line MN 1001 NS
Accessories: Glass chopping board + Ghost drainer


Beforehand, mix the flour, yeast and salt in a large bowl.
Add the water, stir well to combine all the ingredients, cover with film and allow to rise.

The following day, spread the dried figs and chopped walnuts over the dough and, with floured hands. At the same time, shape the bread into a rounded shape.

Place it on a sheet of greaseproof paper, cover and leave it to rest for a while, ideally about an hour (or at least while the oven and pan heat up).

In the meantime, turn the oven on to 240 ºC and, when it’s hot, place an oven-safe pan inside, uncovered, but with an oven-safe lid.

While the pan is heating up – which should take about 10-15 minutes – make a few short, transverse cuts in the centre of the dough.
Brush with olive oil and sprinkle with the mixed seeds.

Remove the pan from the oven carefully and place the bread inside with the help of greaseproof paper.
Cover and bake for about 25-30 minutes.

At the end of this time, remove the lid and bake for about 10-15 minutes uncovered so that the crust of the bread is crispy and golden.

Recipe developed by: