Date and fig bread

Date and fig bread

Date & fig bread

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

  • Plus overnight proving and 2 hours for final dough
  • Makes 20 rolls
  • Moderately easy

Nutrition per serving

  • Calories 248
  • Carbohydrates 43
  • Saturated Fat 4
  • Sugar 1
  • Protein 7
  • Fat 7
  • Fiber 4
  • Salt 0.6

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

Method

  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.

  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.

  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.