Fig and walnut bread with sourdough

Ingredients for 1 servings:

• 25 g rye starter
• 165 g wholemeal rye flour
• 300 ml water, lukewarm
• 200 g fig(s), dried
• 200 g walnuts
• 350 g wheat flour type 550
• 210 g whole wheat flour
• 140 g wholemeal rye flour
• 350 ml water, lukewarm
• 20 g salt
• n. B. Flour for the work surface and the proving basket

Instructions

Working time approx. 30 minutes; Rest time approx. 19 hours; Cooking/baking time approx. 35 minutes; Total time approx. 20 hours 5 minutes

vegan

For the sourdough, mix the rye starter, flour, and water in a bowl until there are no more lumps. Cover and let rest at room temperature for about 12 hours, until the sourdough bubbles. Take 25g of the finished sourdough, put it in a screw-top jar, and store it in the refrigerator for the next baking day. For the dough, roughly chop the figs and walnuts. Place it in the food processor along with the sourdough, flour, salt, and water and knead well on the lowest setting for at least 5 minutes. Then cover and let rest for about 1 hour. Then divide the dough in half on a floured work surface (about 1000g each) and shape into two oblong loaves. Place each loaf in a well-floured proving basket, seam facing up. Cover and let rise at room temperature for about 7 hours, until the dough has increased in volume significantly. At least 30 minutes before baking, preheat the oven to 250°C (top/bottom heat) with a baking sheet lined with parchment paper (on the middle shelf). Turn the loaves out onto the baking sheet, score them thoroughly with a knife, and briefly spray with water. Reduce the temperature to 230°C (450°F) and bake the loaves for about 35 minutes. Let them cool on a wire rack.