Date & fig bread
By Good Food
A sourdough-style bread that’s just bursting with fruit and flavour – it bakes in just 20 minutes
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Prep:50 mins
Cook:20 mins
Plus overnight proving and 2 hours for final dough - More effort
Nutrition per serving
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kcal 248
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fat 7g
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saturates 4g
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carbs 43g
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sugars 1g
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fibre 4g
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protein 7g
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salt 0.6g
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
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.
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.
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.
