Name: Date & fig bread
Prep time: 50 min
Cook time: 20 min
Total time: 15 h
Yield: Makes 20 rolls
Cuisine: British
Ingredients: 400g wholemeal flour; 7g sachet fast-action yeast; 300ml water; 175g wholemeal flour; 400g strong white flour; 2 tsp salt; 7g sachet fast-action yeast; 140g butter melted; 1 tbsp treacle; 225ml water; 200g figs coarsely chopped; 100g dates coarsely chopped

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Date & fig bread

Date & fig bread

Good Food team

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Makes 20 rolls

More effort

Prep: 50 mins

Cook: 18 mins - 20 mins

Plus overnight proving and 2 hours for final dough

A star rating of 2 out of 5.2 ratingsRate

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A sourdough-style bread that's just bursting with fruit and flavour - it bakes in just 20 minutes

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

To make a starter dough

400g wholemeal flour
7g sachet fast-action yeast
300ml water

Second dough

175g wholemeal flour
400g strong white flour
2 tsp salt
7g sachet fast-action yeast
140g butter

melted
1 tbsp treacle
225ml water
200g figs

coarsely chopped
100g dates

coarsely chopped

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Nutrition: per serving

kcal248
fat7g
saturates4g
carbs43g
sugars1g
fibre4g
protein7g
salt0.6g

low

Method

step 1

Mix the starter ingredients together in a bowl. Turn out and knead for 10 minutes. Place in a lightly oiled bowl and leave to rise overnight in the fridge.
step 2

To make the second dough, mix the remaining flours, salt and yeast in a large bowl. Make a well in the centre, stir together the butter and treacle, then pour in the dry ingredients along with almost all the water. If the dough seems a little stiff, add the rest of the water. Turn out onto a lightly floured work surface. Knead the starter into the dough and knead for 10 mins. Put the dough into a lightly oiled bowl and leave to rise for 1 hour until doubled in size.
step 3

Turn out onto a lightly floured work surface. Press the dough out into a rectangle about 2.5cm thick and sprinkle over the figs and dates, then roll up like a Swiss roll, kneading to combine evenly. Cut into 20 pieces and shape into rolls. Leave for 1 hour to prove until doubled in size. Heat oven to 220C/fan 200C/gas 7. Bake for 18-20 mins, until the rolls sound hollow when tapped underneath. Leave to cool on a wire rack.

Recipe from Good Food magazine, October 2005

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A star rating of 2 out of 5.2 ratings

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