Finished dish photo of Rye Fig Bread

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

Tangzhong: Bread flour 40g, Hot water 40gto taste
Dough: Bread flour 160g, Rye flour 50g, Dry yeast 2.5g, Salt 3g, Starter dough 60g, Water 136g, Olive oil 10gto taste
Dried figs, about 120gto taste

Steps

1

Prepare the tangzhong. Add 40g of hot water to 40g of flour.

Rye Fig Bread - Step 1
Click to enlarge
2

Mix with a spatula until even, then set aside to cool.

Rye Fig Bread - Step 2
Click to enlarge
3

Combine all ingredients for the dough (including the tangzhong) and knead until smooth and elastic. Continue kneading to the elastic stage.

Rye Fig Bread - Step 3
Click to enlarge
4

Take out a small piece of dough, around 120g.

Rye Fig Bread - Step 4
Click to enlarge
5

Set aside the small dough covered with plastic wrap. Mix in diced dried figs into the main dough.

Rye Fig Bread - Step 5
Click to enlarge
6

Knead until evenly distributed.

Rye Fig Bread - Step 6
Click to enlarge
7

Place both doughs in containers. Cover with plastic wrap and leave to proof at 25–28°C for the first fermentation.

Rye Fig Bread - Step 7
Click to enlarge
8

Let the doughs ferment until doubled in size.

Rye Fig Bread - Step 8
Click to enlarge
9

After fermentation, take out the doughs. Gently fold and press to release air.

Rye Fig Bread - Step 9
Click to enlarge
10

Roll out the smaller dough as shown in the picture.

Rye Fig Bread - Step 10
Click to enlarge
11

Turn it over. Place the large, round dough with the seam-side up.

Rye Fig Bread - Step 11
Click to enlarge
12

Lift the dough sheet and wrap the round dough securely, pinching the seam closed.

Rye Fig Bread - Step 12
Click to enlarge
13

Place it in a banneton sprinkled with rye flour (about 20cm in diameter).

Rye Fig Bread - Step 13
Click to enlarge
14

Leave to proof in a warm, humid environment (around 37°C, 75% humidity) until doubled in size, then remove.

Rye Fig Bread - Step 14
Click to enlarge
15

Flip onto a baking sheet. Score the dough.

Rye Fig Bread - Step 15
Click to enlarge
16

Bake on the middle shelf of a fully preheated oven at 200°C (top and bottom heat) for 28 minutes.

Rye Fig Bread - Step 16
Click to enlarge

Cooking Tips

1. Adjust the liquid flexibly during mixing; reserve some to tweak as needed. 2. If starter dough is not available, it can be omitted. Starter dough should be prepared a day in advance by mixing 100g all-purpose flour, 64g water, 1g yeast, and 2g salt. Knead into a dough and let proof at room temperature for 1 hour before refrigerating for 15–17 hours (in summer, place directly in refrigerator after kneading). Use the required amount, and freeze the rest in 50g portions for up to a month. 3. Wrapping the dough in two layers prevents dried figs from being exposed during baking, ensuring optimal texture.