Rye Fig Bread
Dried figs given by a neighbor, homemade by their relatives. Delicious and trustworthy. Great for eating directly–not too dry, sweet and chewy. So I didn’t soak them; just wrapped them directly into the low-oil, sugar-free dough. The taste after baking is even better, and you can add more. Each bite is a delightful surprise. The crust of the rye dough is crispy while the inside is soft. Absolutely delicious and addictive.
Ingredients
Steps
Prepare the tangzhong. Add 40g of hot water to 40g of flour.
Mix with a spatula until even, then set aside to cool.
Combine all ingredients for the dough (including the tangzhong) and knead until smooth and elastic. Continue kneading to the elastic stage.
Take out a small piece of dough, around 120g.
Set aside the small dough covered with plastic wrap. Mix in diced dried figs into the main dough.
Knead until evenly distributed.
Place both doughs in containers. Cover with plastic wrap and leave to proof at 25–28°C for the first fermentation.
Let the doughs ferment until doubled in size.
After fermentation, take out the doughs. Gently fold and press to release air.
Roll out the smaller dough as shown in the picture.
Turn it over. Place the large, round dough with the seam-side up.
Lift the dough sheet and wrap the round dough securely, pinching the seam closed.
Place it in a banneton sprinkled with rye flour (about 20cm in diameter).
Leave to proof in a warm, humid environment (around 37°C, 75% humidity) until doubled in size, then remove.
Flip onto a baking sheet. Score the dough.
Bake on the middle shelf of a fully preheated oven at 200°C (top and bottom heat) for 28 minutes.