Fig and Pepper Bread

Fig and Pepper Bread

Here’s a fabulous recipe  from Sarah Addison Allen’s book, First Frost

A simple, rustic bread with a magical combination of sharp, cracked pepper and sweet, moist fig. 

2 cups wholegrain spelt flour
2 1/2 cups unbleached all purpose flour
1 1/2 cup coarsely chopped figs
2 tsp coarse black pepper
2 tsp sea salt
2 Tbs olive oil
1 dry yeast packet
1 1/2 cups of warm water

Whisk flour, salt, pepper and yeast until blended, by hand or with whisk attachment of mixer.

Add olive oil and warm water.  Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy.

Oil a large bowl, place dough inside, and cover bowl with a damp hand towel.  Let sit in a warm place for approximately 1 hour, or until dough has doubled in size.

Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet.

Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour.

Let rise, uncovered, until dough swells a little more —  10-15 mins, or longer if the kitchen isn’t warm.

Place tray in 350 degree oven for 40-45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

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