Fig Bread
recipe

A lovely and soft fig bread that evokes memories of grandma’s old recipes. This modern interpretation combines the sweetness of figs, honey, and spices.
Preparation Time: 1.5 hours + overnight rising
Serving Size: About 4-5 large loaves or several rolls

Ingredients:

- Approximately 1.5 liters of apple yogurt
- 3 packets of dry yeast
- Wheat flour (approximately 10-14 dl, use semi-coarse)
- Approximately 1.5 dl rye flour
- About 5 tablespoons of hazelnut flour
- 2 teaspoons of salt
- 2 teaspoons of anise seeds
- 2 teaspoons of fennel seeds
- 2 teaspoons of cumin (toasted)
- Approximately 0.6 dl syrup
- 1 dl honey
- 1.5 tablespoons of orange blossom water
- 1 packet of dried figs
- (For topping, sesame seeds)

Instructions:

1. Warm the apple yogurt to body temperature and mix in the salt, yeast, and syrup.
2. Crush the spices (anise seeds, fennel, cumin) in a mortar and add them to the dough.
3. Add the honey, orange blossom water, and crushed spices to the dough base.
4. Gradually add wheat flour while kneading the dough. Add the rye flour and hazelnut flour.
5. Knead the dough until it is stringy and slightly sticky. Cover the dough with a lid and let it rise in the refrigerator overnight.
6. Shape the dough into your desired sizes for loaves or rolls. Optionally, roll the breads in sesame seeds before the second rise.
7. Preheat the oven to 230°C (450°F) and place a baking pot in the oven.
8. Let the breads rise until doubled in size, about 30-120 minutes depending on the size.
9. Bake the breads in the hot pot with the lid on: rolls for about 10 minutes and larger loaves for about 30 minutes. Remove the lid and bake until the surface is golden.
10. The bread is ready when it sounds hollow when tapped on the bottom.

Nutritional Information (per 100 g):

- Energy: 250 kcal
- Protein: 6 g
- Carbohydrates: 45 g
- Fat: 5 g
- Fiber: 3 g
- Sugars: 10 g

Reviews: 3.48 (2723 reviews) ★★★★★ share