Fig, Thyme & Hazelnut Bread with Goats Cheese & Roasted Peaches

Fig, Thyme & Hazelnut Bread with Goats Cheese & Roasted Peaches

I am German and it shows: I love a good loaf of wholesome bread, especially when it contains nuts and some sort of dried fruit! I just love that crunch and chewiness combined in a loaf of goodness!


When I was still a kid, my parents would go to our favourite wholesome bakery once a week to stock up on all kinds of German breads – both savoury and sweet. That feeling of slicing a fresh piece of bread and topping it with our favourite goodies is simply irreplaceable!   

Be generous with those herbs

Why? Because they are antioxidant powerhouses! Just by adding one teaspoon of herbs and spices to a dish, antioxidant levels can be increased 10 fold! 

Did you assume that you cooked with dried rosemary, cinnamon and cloves only for flavour enhancement? Ha! You’ve been adding so much goodness to your food without even knowing it! 

The properties in herbs and spices that is responsible for such wonderful antioxidant activity are so-called phytochemicals – naturally occurring compounds in plant foods such as vegetables and fruits, beans, whole grains, nuts and also seeds. And good news: culinary herbs are one of the best antioxidant sources! 

Oxidation – occurring in the form of free radicals- is what causes our cells damage which can result in accelerated aging, weakened immunity and disease. Maybe you can guess what antioxidants do? Exactly, they prevent cell damage from taking place and neutralise free radicals. 

Bottom line: let’s load up on these herbs, my fellow foodies, they’re doing us good! 

Prep Time: 20 min

Baking Time: 35-45 min

Total Time: 55- 1 hr 5 min

Servings: 1 loaf of bread 

For this recipe you will need

 1 cup spelt flour

1 1/2 cups whole wheat flour plus more for kneading 

1 sachet dried yeast (7g)

1 tsp salt 

1 tsp dried thyme 

1 tsp raw cane sugar (or other sugar such as coconut sugar) 

1/2 cup dried figs, roughly chopped

1/2 cup roasted hazelnuts (without skin), roughly chopped 

1 tbsp olive oil 

1 1/2 cups lukewarm water


For the toppings: 

2 peaches

100g goats cheese 

handful of walnuts 


  1. In a small bowl, combine the yeast, 1 cup of lukewarm water and the sugar. Stir and let sit for 10 minutes to activate the yeast. Add the flour, salt, thyme, yeast mix and the remaining water to a big bowl and knead until a homogenous dough forms. Cover and place in a warm place where the dough can rise for about 10 minutes. 
  2. Fold in hazelnuts and figs and knead for another 10 minutes on a floured surface.
  3. Place the dough in a bowl, cover and let rise in a warm place for 1 hour or until the dough has risen to double its size. 
  4. Knead again, then form a loaf and place it on a baking tray lines with baking paper. Cover with kitchen towel and allow to rise another 30 minutes. 
  5. Preheat the oven to 200°C and bake the bread for 35-45 minutes. Tip: splash some water onto the bottom of your preheated oven just when placing the bread inside – this will help you to get a nice crust!
  6. While the bread is baking, slice the peaches into wedges and fry in a pan with a little bit of olive oil. Season with 1 tsp of dried thyme, some pepper and just a pinch of salt. 
  7. Once the bread is done baking, remove it from the oven and allow it to slightly cool before slicing it. 
  8. Spread Some goats cheese on a piece of bread and top with the peaches and some walnuts. Yum! 

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