Date & fig bread

Date & fig bread

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

Difficulty and servings

Moderately easy

Makes 20 rolls

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 20 mins

Plus overnight proving and 2 hours for final dough
Vegetarian Freezable

Vegetarian

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.

248 kcalories, protein 7g, carbohydrate 43g, fat 7 g, saturated fat 4g, fibre 4g, salt 0.6 g

Recipe from Good Food magazine, October 2005.

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Difficulty and servings

Moderately easy

Makes 20 rolls

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 20 mins

Plus overnight proving and 2 hours for final dough
Vegetarian Freezable

Vegetarian

Bursting with fruit

Ingredients

TO MAKE A STARTER DOUGH

SECOND DOUGH

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248 kcalories, protein 7g, carbohydrate 43g, fat 7 g, saturated fat 4g, fibre 4g, salt 0.6 g

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