Date & fig bread

Date & fig bread

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 50 mins Cook: 18 mins - 20 mins Plus overnight proving and 2 hours for final dough

More effort

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal248
  • fat7g
  • saturates4g
  • carbs43g
  • sugars1g
  • fibre4g
  • protein7g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    To make a starter dough

    • 400g wholemeal flour
    • 7g sachet fast-action yeast
      Yeast

      Yeast

      yee-st

      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 300ml water

    Second dough

    • 175g wholemeal flour
    • 400g strong white flour
    • 2 tsp salt
    • 7g sachet fast-action yeast
      Yeast

      Yeast

      yee-st

      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 140g butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp treacle
    • 225ml water
    • 200g figs, coarsely chopped
      Fig

      Fig

      fig

      Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

    • 100g dates, coarsely chopped
      Dates

      Date

      da-ate

      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    megamuncher
    5th Mar, 2013
    2.05
    I can't believe nobody has commented on these yet ....... they are obscenely good!!
    christineash
    28th Aug, 2013
    Fresh or dried fruit?
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.