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: