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No Knead Fig Bread

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© 2024 |

© 2024 |

Dried figs, cinnamon, turmeric and black tea provide exciting flavours for this no-knead bread. The crust is wonderfully crispy, the crumb moist, chewy and airy.
No-knead bread uses a very long fermentation time (16-24 hours) instead of kneading to form the gluten strands that give the bread its texture. The dough of no knead bread is typically very wet, sticky and messy. So when you shape the dough, it doesn't have to be perfectly round or oval. You can bake the bread in a Dutch oven or directly on a baking stone.

  • 200 g Dried figs, quartered
  • 1 bag / 2 g Black tea
  • 1 Cinnamon stick
  • 1/2 tsp Turmeric powder (optional)
  • 450 ml Boiling water
  • 400 g Bread flour
  • 100 g Wholegrain flour
  • 1 tsp Sea salt
  • 1 tsp Coconut sugar (or just regular sugar)
  • 2 g Active dried yeast (or 5 grams fresh yeast)
  1. Quarter the figs, place in a small bowl with the tea bag, cinnamon stick and tumeric if using. Pour over the hot water and leave to infuse for about 15 minutes. Remove the cinnamon stick and tea bag.
  2. Mix the flours, salt, sugar and dried yeast in a mixing bowl. Pour in the figs with the soaking water, mix well with a large spoon, do not knead. Cover the dough and leave to rise at room temperature for about 16-20 hours until its surface covered with bubbles. Mine took 16 hours, but if your room is cooler than 21C/70F, the bread will need longer to rise.
  3. Dust a 20cm round or 22cm oval banneton. You can use other types of bread proofing baskets as well. Set aside.
  4. Turn out the dough on a well-floured work surface. Fold the dough in towards the centre all the way round. Turn the dough, shape into an oval or a round, place seam-side down in the prepared proofing basket, cover and leave to rise again for about 30 minutes.
  5. Meanwhile, place a Dutch oven with the lid in the bottom half of the oven. Preheat the oven to 250C/480F.
  6. Once the oven is hot, carefully remove the lid and well flour the base of the Dutch oven. Turn the dough upside down out of the proofing basket into the hot Dutch oven, put the lid on.
  7. Bake for 25 minutes. Remove the lid and bake for a further 20 minutes until bread has become golden brown and crusty. Remove the bread out of the Dutch oven and cool on a rack.

© 2024 |

© 2024 |


Tom 15/5/24 13:56

...figs aren't something that I often enjoy. Yesterday at the greenhouse they a number of fig trees for sale.

Lola Martínez 15/5/24 14:42

Al leer tu entrada se me ha hecho la boca agua al imaginarme la textura y el sabor de ese pan. Sabroso y hermoso.

DEZMOND 15/5/24 16:18

Fig and tea go well together! A few years ago I had Teekanes fig and pear tea.

David 15/5/24 16:24

Angie, A very interesting and different type of bread. We've never had bread with figs baked into it. Certainly something to try... Take Care, Big Daddy Dave

Whats Cookin Italian Style Cuisine 15/5/24 17:04

You are a Queen of bread making thats one gorgeous loaf!

Anne in the kitchen 15/5/24 19:19

I would love a slice of that right this minute!

bread&salt 15/5/24 21:04

Dried and fresh fig is my favourite. Looks very healthy and delicious. Greetings

Lowcarb team member 15/5/24 23:54

Many thanks for sharing this recipe idea.

All the best Jan

roentare 16/5/24 00:01

Looks refreshing to eat

Brian's Home Blog 16/5/24 00:28

That looks great and I can have all those ingredients, yum!

Citu 16/5/24 01:31

Gracias por la receta. Me gusta el higo. Te mando un beso.

My name is Erika. 16/5/24 02:08

That looks delicious. I'm surprised this is the first I've ever read of adding figs to bread. What a good idea. Hope you're having a super week so far.

sherry 16/5/24 07:41

your bread looks wonderful Angie. I have not very often made an overnight in the fridge bread. Always turns out well. No knead bread is a winner!

Vicky Cahyagi 16/5/24 09:40

Nice recipe and delicious cake. Success for your blog ok

David M. Gascoigne, 16/5/24 12:21

It’s too bad that figs are so expensive!

[Reply] 18/5/24 21:31

Wow, you had me at no knead!! This sounds fantastic!

2pots2cook 20/5/24 11:03

So into figs! Love the idea of making bred using them!!!!!

Anonymous 23/5/24 19:07

As I really do not like the flavor of tea, I think I would make this using a little bit of port wine. With the cinnamon, of course. This sounds fantastic, Angie. David (C&L)


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