Make a dough from spelled flour, water, yeast, sugar, salt, walnuts and figs.
Tip: I do this in the bread maker. Add the ingredients in the following order: water, yeast, sugar, flour, salt, walnuts, figs. Just knead the dough, then let it rise in the refrigerator for about six hours.
Then tip the dough onto a floured work surface and cut in half. Do not knead the dough any more, but lightly flour it. Then place the halves on an oiled baguette tray, lengthening them a little and twisting them together.
Bake the baguettes in the interval steamer for 30 minutes. Initially at 220 ° C, after 10 minutes reduce the temperature to 200 ° C. If there is no steamer available, bake the baguettes on top / bottom heat at the specified temperatures with a bowl of water on the bottom of the oven.
The baguettes can be frozen whole and baked in the interval steam cooker at 200 ° C for 10 minutes. They`ll be like fresh.