Fig and nut bread using a Cecotec
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a loaf so delightful that even the ancient Romans would trade their finest amphorae of wine for a slice! Fig and nut bread, a timeless treasure, combines the natural sweetness of figs with the crunch of nuts, creating a symphony of flavors that dances on your palate. The recipe traces back to the Mediterranean, where figs were once considered a sacred fruit, often referred to as 'nature's candy.' This bread is not just a treat; it's a culinary journey through history, perfect for breakfast, a delightful snack, or as a companion to your favorite cheese. Plus, did you know that figs are a great source of fiber? So go ahead, indulge guilt-free, and let each bite transport you to a sun-kissed orchard!
Ingredients
- 120 g Water
- 5 g Fresh baker's yeast
- 250 g Flour t55
- 5 g Salt
- 75 g Soft dried fig
- 50 g Nut
Steps
Dough
- Add 120 g of water, 5 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 250 g of flour t55, 5 g of salt in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
- Cut into small pieces, and add 75 g of soft dried fig in the food processor bowl.
- Chop, and add 50 g of nut in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Form the dough into a ball.
- Lightly oil the bowl.
- Setaside the dough in the bowl during 1h .
Shaping and Baking
- Preheat the oven at 240°C.
- Place a baking sheet or baking stone in the oven during preheating.
- Gently deflate the dough.
- Shape it into an oval loaf.
- Place the loaf on a piece of baking paper.
- Make several diagonal cuts on the surface of the loaf with a sharp knife.
- Slide the baking paper with the loaf onto the preheated baking sheet or baking stone.
- Cook in the oven at 240°C during 20min.
- Cook in the oven at 200°C during 20min.
- Bake for another 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Transfer the bread to a wire rack.
- Let it cool completely before slicing and serving.
- Serve Cold.
