• 100 g white flour
  • 45 g wholemeal flour
  • 20 g rye flour
  • 3 dried figs
  • 40 g crushed walnuts
  • 2 g star anise
  • 3 g himalayan salt
  • 65 g natural sourdough leaven
  • 130 ml. hot water.


  • STEP 1
    Mix the figs, walnuts and anise separately and set aside
  • STEP 2
    In a smaller bowl, mix the flour and salt (dry ingredients), and in a larger bowl, mix the natural starter and water until well dissolved (these are the liquid ingredients).
  • STEP 3
    Add the figs, walnuts and anise to the dry ingredients and after mixing them add all this to the liquid ingredients and mix well again.
  • STEP 4
    Cover and let the mixture rest for 10 minutes. Then knead and let rest for another 10 minutes. Repeat this operation 6-7 times, then cover the dough and leave to rise for 1 hour.After doubling its volume, press the dough with your fist and move it to a floured surface and form a loaf with a shape as in the picture. Flour the form in which it will rise and leave the bread in it between 3 and 6 hours. Preheat the oven to 240 ° C for 20 minutes before baking. Once risen, remove from the pan and place in a suitable baking tray. Flour the surface of the bread. Bake at 220 ° C for about 30 minutes. Allow to cool on the grill.

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