Make Ahead

Crusty Quick Bread With Dried Figs, Chestnut Flour, and Rye

April 11, 2021
0 Ratings
Photo by Olivia Leadbetter
Author Notes

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, —Olivia Leadbetter

  • Prep time 2 hours
  • Cook time 45 minutes
  • Serves 2-4
  • 1/2 tablespoon active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar or honey
  • 1 1/2 cups bread flour
  • 2 tablespoons rye flour
  • 2 tablespoons chestnut flour
  • 1 teaspoon salt
  • 2/3 cup dried figs
In This Recipe
  1. 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.
  2. In a small bowl, combine the yeast, sugar, and warm fig water. Let sit for 5 min.
  3. In a large bowl, combine the flours and salt.
  4. 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.
  5. 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.
  6. 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).
  7. 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).
  8. 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.
  9. 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.
  10. Decrease the baking temp to 450º and bake for 25-30min.
  11. Remove the lid and bake for 10-15 more min or until golden.
  12. Remove loaf from oven, transfer to a cooling rack, and take in the glorious aroma as your bread cools.

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