Walnut Fruit Bread With Labne
16 ingredients
6 steps
Ingredients
- None None Labne
- 1/2 tsp salt
- 2 cups Greek yogurt
- .75 oz mint, finely chopped
- .75 oz chives, finely chopped
- None None Extra virgin olive oil, to serve
- None None Fruit Bread
- None None All-purpose flour, for dusting
- 4 cups self-rising flour
- 1/2 cup butter, chopped
- 2.5 oz walnuts, coarsely chopped, toasted
- 1 tbsp honey
- 3 oz pitted dates, finely chopped
- 3 oz dried figs, finely chopped
- 3/4 cup milk
- 1 None large egg, lightly whisked
Directions
-
1To make labne, place a sieve over a large bowl. Line with a piece of cheesecloth. Stir salt into yogurt and spoon into cloth. Gather corners and loosely secure. Chill for 24 hours.
-
2Transfer firm yogurt to bowl, discarding cheesecloth and whey. Roll yogurt into golf-ball size balls. Arrange on tray and chill 2 hours.
-
3To make fruit bread, preheat oven to 400°F. Dust an baking sheet with all-purpose flour. Sift self-rising flour into a bowl. Add butter and rub in using fingertips until the mixture resembles breadcrumbs.
-
4In a small bowl, toss walnuts in honey. Add to flour with dates and figs, stirring to combine. Stir in combined milk and egg and turn onto a lightly floured surface. Knead for 1-2 minutes, until smooth.
-
5Shape into two 10-inch logs. Place on tray. Score tops with a sharp knife. Bake for 30-35 minutes, until bread is golden and sounds hollow when tapped. Transfer to a wire rack to cool.
-
6When ready to serve, roll yogurt balls in mint and chives to coat. Drizzle with oil and accompany with sliced walnut fruit bread.
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