Homemade fig bread
Preparation : 10 min
Cooking : 30 min
Total time : 2 h 40 Rest : 2 h
1 loaf
185 g plain flour
1.5 tsp salt
30 g dark rye flour
1.5 tsp sugar
180 ml water
7 g of sourdough
0.5 tbsp of canola oil
120 g dried figs
Associated products
Tips
Serve your homemade fig bread with foie gras. Use the Magimix Dough bowl kit if you have it. Otherwise use the dough blade directly in the large bowl.
RECIPE STEPS
1
Lightly coat the figs with flour to prevent them from sticking together.
Roughly chop the figs in your food processor, fitted with the metal blade. Set aside.
- 120 g dried figs
- 30 g dark rye flour
2
Dissolve the yeast in the water and set aside.
Add the flour, salt and sugar to your food processor, fitted with the dough bowl and hook.
Switch on and process.
- 185 g plain flour
- 1.5 tsp salt
- 1.5 tsp sugar
- 180 ml water
- 7 g of sourdough
- 0.5 tbsp of canola oil
3
Gradually add the water / yeast mixture and the oil through the chute.
If necessary, use the spatula to scrape down the wall of the bowl and fold the mixture.
Stop processing when the dough is smooth.
Leave to rest for 30 minutes in the bowl (fitted with the pusher).
4
Add the figs into the bowl.
Knock the dough back by giving it 4 to 5 pulses.
5
Transfer the dough to a sheet of aluminium foil.
Remove the dough hook and the handle. Reshape the bread to fully incorporate the figs.
Leave the dough to rise again for at least 1 hour at room temperature.
6
Preheat your oven to 200°C (gas mark 6) then place the bread in the oven.
Bake for 30 minutes.
7
Turn out the bread. Allow it to cool for at least 30 minutes.
