This is one of those loaves that you can knead in a food processor and bake in a casserole dish - minimum handling required. It's from Donna Hay's One Pan Perfect (Fourth Estate, 2021). Donna likes to eat slices with ricotta and honey. I think any kind of cheese will go well. We went to a fancy restaurant recently and had baked camembert served with fig & walnut bread. It was divine.

2 1/2 c warm water

1 Tbsp honey

1 tsp dry yeast

3 1/2 c (560 g) white spelt flour

3 1/2 c (420 g) wholemeal flour

2 tsp cinnamon

2 tsp sea salt flakes

1/2 c olive oil

1/4 c honey

2 c dried figs, chopped

2 c walnuts, chopped

Put the water, honey and yeast in a jug and leave to froth up.

In a food processor with the kneading hook inserted, mix the flours, cinnamon and salt.

With the motor on low, slowly pour in the yeast mixture, then oil and honey. Knead for 10 minutes until smooth and elastic. Add in figs and walnuts and knead until thoroughly combined. You can do this whole process by hand if you prefer.

Transfer dough into an oiled bowl, cover with cling film and leave to rise until double in size, about 2 hours.

Place a lidded ovenproof casserole saucepan in the oven and preheat at 250C for 30 minutes.

Carefully remove the hot pan and dust the bottom with flour.

Turn dough out onto a clean floured surface. Punch down and shape into a round. Place into the pan, dust with flour and score the top with a sharp knife. 

Put the lid on and bake for 30 minutes. Reduce the temperature to 220C, remove the lid and bake for a further 10-15 minutes until the crust is deep brown and the bread sounds hollow when tapped.
My loaf came out a little under-proven and underdone so make sure you knead and bake well. Still delicious, and excellent with soft or hard cheese, pesto or hummus.