Date & fig bread
A sourdough-style bread that's just bursting with fruit and flavour - it bakes in just 20 minutes
Difficulty and servings
Makes 20 rolls
Preparation and cooking times
Prep 50 mins
Cook 18 - 20 mins
Plus overnight proving and 2 hours for final dough
Vegetarian
- 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.
248 kcalories, protein 7g, carbohydrate 43g, fat 7 g, saturated fat 4g, fibre 4g, sugar 1g, salt 0.6 g
Recipe from Good Food magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/2067/
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Ingredients
TO MAKE A STARTER DOUGH
- 400g wholemeal flour
- 7g sachet fast-action yeast
- 300ml water
SECOND DOUGH
- 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
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Difficulty and servings
Makes 20 rolls
Preparation and cooking times
Prep 50 mins
Cook 18 - 20 mins
Plus overnight proving and 2 hours for final dough
Vegetarian
Bursting with fruit
Ingredients
TO MAKE A STARTER DOUGH
- 400g wholemeal flour
- 7g sachet fast-action yeast
- 300ml water
SECOND DOUGH
- 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
248 kcalories, protein 7g, carbohydrate 43g, fat 7 g, saturated fat 4g, fibre 4g, sugar 1g, salt 0.6 g
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05 March 2013
Laura Jane rated and commented on this recipe
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05 March 2013
Laura Jane rated this recipe
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