Figs Bread

19 Aug

Without a long introduction, here’s my recipe for dried figs bread, into which I incorporated some leftover ingredients from the pasta sauce I made last week. I took this recipe, alternated it to make it more user-friendly and include the ingredients I had in my home at the time and to make it more to my taste.


– 800 gr Stybel 2 flour

– 200 gr whole-grain flour

– 500 ml water (about 2 cups)

– 100 gr Demerara sugar

– 1 tbs molasses

– 30 gr fresh yeast

– 1 ts salt

– 25 gr softened butter

– 200 gr dried figs- chopped

– about 1/2 a cup grated Parmesan cheese

– a bundle of chopped basil

– assorted nuts (leftovers toasted nuts from here: pasta-with-grilled-cherry-tomatoes-and-asparagus )


Sift the flours into the mixer bowl.

Add the sugar, molasses and water and stir on low velocity for a few minutes.

Crumble in the yeast and stir for another minute.

Then add the salt and knead for another 10 minutes until the dough comes together. You’ll might need to add more flour if it’s too runny or sticky, so just keep adding flour or water until you reach the correct elastic texture.

Add in the figs, basil and Parmesan cheese and mix it well.

Add the softened butter and knead.

Leave the dough to swell up for about 1 hr covered with a towel.

After an hour the dough will double its size and will be filled with air, pat it a few times gently to take out all the air, and leave it to swell up for another hour (without the towel).

Divide the dough into two pieces and create long loaves out of them (or you can also make them into buns, and then you’ll have to shorten the baking time.)

Sprinkle the nuts on top of the bread loaves and leave it again to swell up for another hour.

15 minutes prior to baking, preheat the oven to 200 deg Celsius.

Cut a few slits into the breads and place them in the oven, set the oven to 160 deg Celsius and bake for an hour and a half.

The bread loaves are out of the oven:

They have a crunchy crust and soft inside:

Eat with cream cheese and fresh figs:



4 Responses to “Figs Bread”

  1. kotbehem0t August 19, 2010 at 1:06 pm #

    wow, looks so tasty!!! I’d really like to try baking my own bread too ^_^ though i have a cheap student electrical oven + magnetron… still, i gotta try this

  2. blogergal August 19, 2010 at 1:21 pm #

    Until recently I didn’t own an oven either and used to cook only on the stove, so now I’m going crazy with my new oven, have to catch up with all the ideas I have 🙂
    I think a student oven can work as well, my friends baked in theirs when they lived in the dorms.

  3. kotbehem0t August 19, 2010 at 6:23 pm #

    Ok, before I try this, a couple of questions:
    1. What is Stybel 2 flour? (what can i use instead of it?)
    2. What is Demerara sugar? (what can i use instead of it?)
    3. Can I use something to substitute molasses?
    4. Are you using a special bread dough mixer? Or is it just a regular mixer and i can use my hands instead?
    Thanks! 🙂

    • blogergal August 19, 2010 at 7:29 pm #

      Ok, the answers:
      1. Stybel flour is bread flour, you can use all-purpose flour instead, or other bread flour you have.
      2. Demerara sugar is light brown sugar, you can use white sugar or brown sugar instead.
      3. If you are using brown sugar you don’t need molasses and anyway you don’t have to add it, if you’re changing the flour and sugar you’ll just get a slightly different taste and color but it will still taste good.
      If you’re substituting the flour or changing the percentage of whole-grain and white flour- than notice that the amount of water you need to add can change, just add more flour or water if you need to until you get dough. Whole-grain flour requires more water than all-purpose flour and I learned that the hard way.
      4. I use my Kmix mixer for kneading because I’m lazy since I got it, but of-course you can knead with your hands.
      Good luck.

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