This is a fruity, nutty, aromatic quick bread you can crank out in 2-3 hours.
If you don't have chestnut or rye flour, you can just use bread flour, or experiment with different flour substitutions of your own!
I love having this bread toasted with goat cheese on top.
Recipe originally posted on my blog, https://theartistsappetite.com —Olivia Leadbetter
- Prep time 2 hours
- Cook time 45 minutes
- Serves 2-4
active dry yeast
sugar or honey
1 1/2 cups
- Chop up the dried figs and soak them in 1 cup warm water. let sit for 5-10 min. Separate out the liquid and set the figs aside.
- In a small bowl, combine the yeast, sugar, and warm fig water. Let sit for 5 min.
- In a large bowl, combine the flours and salt.
- Add the yeast mixture to the flour mixture and combine with a fork. As the dough comes together, add in the figs. I like to wet my hands in warm water (so they don’t stick to the dough blob) and stretch/ squeeze/ fold the dough around on itself until it is a homogenous sticky smooth blob. Wet your hands as needed to keep them from sticking. This dough can take in the extra water just fine.
- Cover the bowl with plastic wrap and let sit for 15 minutes. Perform a series of stretch and folds (stretching the edges of the dough and folding each one back on itself), and then cover and let sit for another 15 min.
- After you have performed three sets of stretch and folds in 15 min increments, let the dough sit covered for an hour (more is fine, encouraged even).
- Transfer dough to a floured surface and shape into a loaf. If you are not familiar with bread shaping, there are many video tutorials on youtube (it involves more stretch and folds!). You can also simply transfer the dough into a loaf pan (which is what I always used to do before I learned about shaping the dough to build structure in the loaf).
- Let the dough proof while heating oven to 500º (I use a dutch oven which I let come to temp in the regular oven). When you can poke the dough and leave an indent that does not spring back quickly, it is ready for baking.
- Score the loaf with a pretty design if you want to, and then place it in the oven, covered. If you are using a regular loaf pan, a baking sheet works great as a cover.
- Decrease the baking temp to 450º and bake for 25-30min.
- Remove the lid and bake for 10-15 more min or until golden.
- Remove loaf from oven, transfer to a cooling rack, and take in the glorious aroma as your bread cools.