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Insider recipe: Fig, Apple & Hazelnut Spelt Bread

Homage to National Toast Day

When it comes to bread and baking, there are few as passionate and dedicated as our Insider Naomi Knill. Her love for baking wholesome loaves has grown over the years, from shy classic loaves to bolder and trickier sourdoughs made with her own yeast. Her love of the loaf with ancient grains and healthy flours is strong. As an homage to National Toast Day, Naomi has shared one of her very own recipes with us. This is not only a wonderful way to enjoy this delicious occasion, but an omen of more delicious baked things to come…

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From Naomi:

If you have never made bread before, or you need a loaf on the table in under an hour, this no knead recipe is perfect. Like traditional Irish soda bread, its rise comes from bicarbonate of soda instead of yeast, so there’s no waiting around for the dough to prove.

Packed with fruit and nuts it goes incredibly well with cheese (especially goat’s cheese), but is just as delicious spread with good, salty butter.

This bread is best eaten fresh on the day it is baked, although it does make wonderful toast, so save some for breakfast.


  • 300g wholegrain spelt flour
  • 150g white spelt flour
  • 1 & ½ tsp bicarbonate of soda
  • 50g rolled oats
  • ½ tsp sea salt flakes
  • 2 medium sized eating apples
  • 150g soft dried figs, sliced
  • 100g toasted hazelnuts
  • 450ml buttermilk (or 450ml whole milk mixed with 1 tbsp lemon juice)
  • 1 tbsp black treacle
  • 1 tbsp honey
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  1. Preheat the oven to 200°C (180°C fan). Line a large flat baking sheet with non-stick baking paper.
  2. In a large bowl, combine the whole grain flour, white flour, bicarbonate of soda, rolled oats and salt.
  3. Peel and core the apples. Coarsely grate the apple and add to the bowl, along with the sliced figs and toasted hazelnuts. Stir well.
  4. In a separate bowl, whisk together the buttermilk, treacle and honey. Add the buttermilk mixture to the rest of the ingredients and stir until combined. It will look more like cake mixture than bread dough, so expect it to be very sticky.
  5. Using a large silicone spatula or dough scraper, scrape the dough together and onto the prepared baking sheet. With well-floured hands, roughly shape into a round. Cut a cross into the top of the dough.
  6. Put into the oven and bake for 40-45 minutes. Transfer to a wire rack to cool before slicing.
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