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Fig and Fennel Bread


Two 12-inch loaves

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  • 1 1/4 cup warm water
  • 1 tbsp sugar
  • 2 1/4 tsp dry yeast
  • 3 cups bread flour
  • 8 oz. dried figs, chopped
  • 1 cup rye flour
  • 2 tbsp fennel seeds
  • 1 tbsp salt



Step 1

Mix water, sugar, and yeast in a small bowl and let stand until bubbles form, about 10 min. Combine bread flour, half the figs, rye flour, fennel seeds, and salt in stand mixer fitted with the paddle attachment. Mix on the lowest speed and gradually add the yeast mixture until all flour has been incorporated.

Replace the paddle with the dough hook and mix until smooth and elastic. Place dough in an oiled bowl and turn it to coat. Cover with a towel and allow dough to rise in a draft-free area until doubled in volume (about 1 hour).

Turn dough onto work surface and knead until deflated. Knead in remaining figs. Cut dough in half and shape each piece into a 12-inch loaf. Brush a rimmed backing sheet with oil, transfer loaves to sheet. Cover and let rise until doubled in volume (about 35 min).

Preheat oven to 375 F. Bake until crust is golden and loaves sound hollow when tapped, about 45 min. Cool on a rack

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