Chewy Fig Whole Wheat Bread
[Homemade Baking] How to Make Healthy and Delicious Fig Whole Wheat Bread
Bake your own bread at home, packed with soft texture and wonderfully sweet and tart figs. Using whole wheat flour makes it healthier and adds a nutty flavor, and it can be substituted with bread flour for anyone to make easily. Here’s a recipe for fig whole wheat bread that’s perfect as a snack or for breakfast.
Dough Ingredients- 180ml warm water
- 200g bread flour
- 100g whole wheat flour
- 6g salt
- 3g instant dry yeast
Cooking Instructions
Step 1
In a bread maker, add the water, bread flour, whole wheat flour, salt, and dry yeast in order. Select the ‘dough’ course and start. Knead until the gluten is well developed and the dough is smooth. Then, add the chopped walnuts and dried cranberries and knead once more until evenly incorporated. Proceed with the first proof for about 1 hour. The ideal conditions for the first proof are a temperature of 27°C and 75% humidity.
Step 2
Once the first proof is complete, divide the dough into two equal portions. If you prefer smaller loaves, you can divide it into three. Cover the divided dough with plastic wrap or a damp cloth, and let it rest at room temperature for about 15 minutes. This resting period is called ‘bench time’ and helps to relax the dough, making it easier to shape.
Step 3
While the dough is resting, prepare the semi-dried figs by chopping them into bite-sized pieces. Since they are semi-dried, they have sufficient moisture and can be used directly without any pre-soaking or special preparation.
Step 4
Lightly dust your work surface with flour and place the rested dough on it. Gently press down on the dough with your palms to release the trapped air. Use a rolling pin to flatten the dough into a thin rectangular shape. Evenly spread the chopped semi-dried figs over the surface of the dough, pressing lightly with your hands to help them adhere.
Step 5
Starting from the top edge, roll the dough up tightly towards you. Use both hands to ensure a snug roll, preventing the fig filling from escaping. Press down firmly on the edges as you roll to seal them.
Step 6
Press the final seam firmly with the back of your hand to completely seal it. This prevents the bread from opening up during baking.
Step 7
Gently roll the dough with both hands to shape it into a smooth, elongated form resembling a sweet potato, with a slightly thicker middle and tapered ends. Ensure the seam side is facing down when placing it on the baking pan.
Step 8
Place the shaped dough onto a baking pan, cover it with plastic wrap, and let it undergo its second proof in a warm place. If using a proofing box, set the temperature to 32°C and humidity to 80% for about 40-50 minutes, or find a similarly warm environment. Preheat your oven to 200°C.
Step 9
Once the second proof is complete, make shallow slashes on the top of the dough with a sharp knife. Be careful not to cut too deep; these slashes help the bread expand beautifully as it bakes. Bake in the preheated 200°C oven for about 10 minutes, then reduce the temperature to 180°C and bake for another 10-15 minutes until golden brown. Your delicious fig whole wheat bread is ready!
