Fig and Pepper Bread

I cannot lay claim to this particular recipe, as it is one adapted from Sarah Addison Allen’s novel First Frost. The novel itself is whimsical and full of magic and delicious sounding food, and at the back of the book I found a recipe for fig and pepper bread, and thought it sounded delightful and just the kind of think I’d like to eat with a cup of Earl Grey on a cosy Sunday morning.

makes 1 large loaf or 2 small loaves

what you need

2 cups of whole meal flour

2 cups of plain flour

1 packet dry yeast (7gm)

1 cup of roughly chopped dry figs

2 teaspoons sea salt

2 teaspoon ground pepper

1-2 cups of warm water (see tips)

2 tablespoons olive oil

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what to do

In a large bowl, combine the flours, salt, pepper and yeast and whisk to combine.

Add the warm water, a bit at a time, until the dough start to form and then kneed until it is smooth and springy.

Place the dough in a large bowl and drizzle the olive oil on top. Rub the oil into the dough and cover with a damp tea towel. Place the bowl in a warm place and allow to rise until it has doubled in size.

Distribute the chopped figs into the dough and kneed through lightly, handling the dough with care. Shape into a round and place on a baking tray. Cut lines across the top and dust with flour. Allow to rise, uncovered, for 15 minutes.

Preheat oven to 200°C.

Bake for 45 minutes, or until the crust is slightly brown and sounds hollow when tapped. Allow to cool for 30 minutes before cutting.

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tips

The amount of water you need will depend on the type of flour you use and the humidity in the air, so go easy and add just enough so that your dough comes together nicely.