Fig and nut bread with a little cinnamon

Ingredients for 1 servings:

• 125 g fig(s)
• 200 ml water, hot
• 150 ml water, cold
• 3 g fresh yeast
• 50 g walnut kernels
• 50 g hazelnuts
• 375 g wheat flour type 550
• 75 g wholemeal rye flour
• 1 tsp cinnamon powder
• 10 g salt
• n. B. Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 10 hours 30 minutes

Roughly chop the figs. Cover with 200 ml of hot water and let it soak for about 10 minutes. Caution: Don’t throw the water away afterward; mix it with 150 ml of cold water and let it cool slightly. Then add the yeast, stir, and let it stand briefly. Roast the nuts in a dry pan over medium heat until lightly browned. Let it cool. Briefly stir the figs, yeast water, both types of flour, cinnamon, and salt in a bowl, but do not knead. Add the nuts and fold in. Generously grease a 20 cm baking pan with butter. Pour the dough into the pan and press it flat with wet hands. Then cover and let it rise for about 8-9 hours, until the dough has risen well. Preheat the oven to 250°C (top/bottom heat) in good time. Spray the bread with water again before baking. Then bake on the lowest rack for 10 minutes at 250°C, then reduce the temperature to 230°C and continue baking for another 60 minutes. 10 minutes before the end of baking, carefully remove the bread from the pan and finish baking without the pan. Tip: I now use a meat thermometer and insert it into the bread after removing it from the pan. The bread is done at 94°C. After baking, spray the bread all over with water and wrap it in a towel to cool completely.