for 1 bread

Dough

300 g	brown flour
200 g	wholemeal flour
2 tsp	salt
½ cube	yeast (approx. 20 g), finely crumbled
4 dl	water

Bread

250 g	Fine Food white figs, quartered
90 g	unsalted, shelled pistachios, roasted, coarsely chopped
a little	brown flour

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water, mix, knead into a smooth, moist dough using the dough hook on the food processor. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Bread

Knead the figs and pistachios into the dough. On a lightly floured surface, shape into a loaf approx. 25 cm long, transfer to the prepared tin, cover and leave to rise at room temperature for approx. 1 hr. Make 3 diagonal incisions, approx. 1 cm deep.

To bake

Approx. 10 mins. in the lower half of an oven preheated to 240 °C. Reduce the heat to 180 °C and bake for a further 25 mins. Remove from the oven, remove the bread from the tin and leave to cool on a rack.

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