A simple fig bread that's bursting with flavours and fruity goodness. Fresh black pepper gives this fig bread an extra kick!
Recipe Source: BBC Goodfood
- 640 g Spelt #1050 flour
- 3 tsp Cracked black pepper
- 2 tsp Salt
- 6 g Instant dried yeast
- 420 ml Warm water
- 2 tbsp Walnut oil
- 360 g Dried figs©angiesrecipes, roughly chopped
- Whisk together the spelt flour, black pepper, salt and yeast in the bowl of your stand mixer fitted with a dough hook.
- Make a well in the center of the flour mixture, and add in warm water and walnut oil. Stir to form a soft dough. Increase the speed and knead until the dough is smooth.
- Remove the dough from the bowl and shape into a ball. Put the dough ball in a lightly greased bowl, cover with cling film and leave in a warm place for one hour until doubled in volume. Lightly knead the chopped figs into the dough until incorporated. Don’t over do it, the dough won’t look smooth.
- Shape the dough into an oval or a round and place on a lightly floured baking tray. Slash the top of loaf and dust a little flour. Preheat the oven to 200C/400F. Proof the dough for 30 minutes at room temperature until it slightly swelled. Bake in the center of hot oven for 45 minutes until it sounds hollow when you tap it underneath. Remove and cool on a rack.