Honey, Fig And Fennel Whole Wheat Bread

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Servings: 1 Difficulty: Advanced
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A rustic, sweet-savory loaf combining the earthiness of whole wheat with dried figs and aromatic fennel seeds.
Honey, Fig and Fennel Whole Wheat Bread recipe image
Honey, Fig and Fennel Whole Wheat Bread recipe image
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Honey, Fig And Fennel Whole Wheat Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1101.2

Description

This rustic loaf combines the hearty nuttiness of whole wheat flour with the natural sweetness of honey and dried Calimyrna figs. The addition of lightly crushed fennel seeds and a hint of ground ginger creates a complex, aromatic flavor profile that is both comforting and sophisticated. The bread features a tender crumb studded with chewy fig pieces, making it perfect for slicing thick for breakfast with jam or serving alongside a Mediterranean-inspired dinner. It is an excellent choice for holiday gatherings or as a thoughtful homemade gift. The long rise time allows the flavors to meld beautifully, resulting in a bread that is moist, flavorful, and satisfyingly dense without being heavy.

Ingredients

Directions

  1. Lightly crush the fennel seeds in a mortar and pestle to release their aroma.
  2. Combine the warm water and honey in a food processor bowl.
  3. Sprinkle the dry yeast over the water and honey mixture; let stand for 8 minutes until foamy.
  4. Add the all-purpose flour, whole wheat flour, olive oil, crushed fennel seeds, salt, and ground ginger to the processor.
  5. Process until the dough forms a cohesive ball and comes away from the sides of the bowl.
  6. Turn the dough out onto a lightly floured work surface.
  7. Sprinkle the diced dried figs over the dough.
  8. Knead gently until the dough is smooth, elastic, and the figs are evenly incorporated, sprinkling with more flour if sticky, about 5 minutes.
  9. Shape the dough into a round ball.
  10. Lightly flour a heavy large baking sheet.
  11. Transfer the dough to the baking sheet and flatten it slightly into a 6-inch round.
  12. Cover the dough with plastic wrap.
  13. Let the dough rise in a warm, draft-free area until almost doubled in size, about 2 hours and 15 minutes.
  14. Preheat the oven to 375^F.
  15. Bake the bread until it is deep brown and sounds hollow when tapped on the bottom, about 50 minutes.
  16. Transfer the bread to a wire rack and allow to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1101.2kcal
% Daily Value *
Total Fat 16.6g26%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 320.2mg14%
Total Carbohydrate 211.8g71%
Dietary Fiber 16.4g66%
Sugars 17.6g
Protein 31.2g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water is between 105^F and 115^F to activate the yeast without killing it.

If you do not have a food processor, mix the water, honey, and yeast in a bowl, then stir in the dry ingredients until a shaggy dough forms. Knead by hand on a floured surface for 8-10 minutes.

For best flavor, allow the bread to cool completely before slicing to prevent a gummy texture.

Store leftover bread in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months.

Keywords: fig bread, fennel seed bread, whole wheat loaf, honey bread, vegan bread, dried figs, artisan bread, homemade bread, mediterranean recipe, yeast bread, ginger spice, olive oil bread, rustic loaf, baking recipe, sweet bread, holiday baking, breakfast bread, gift recipe, calimyrna figs
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