Fig & Coffee Bread
Ingredients
- 250g whole wheat flour
- 100g plain flour
- 120g dried figs; diced
- 1 tsp fennel seeds; crushed
- 5g dried yeast
- 4g salt
- 100 ml Bickford’s Iced Coffee Syrup
- 250ml warm water
Directions
- Combine the figs, Iced Coffee Syrup and 100ml water and allow to soften for about 1 hour
- Combine the remaining ingredients and add the figs and knead to form a soft dough
- Cover and allow to double in size in a warm area
- Sprinkle your work surface with a little flour and turn out the dough and shape into a log
- Place onto a lined baking tray, cover and allow to prove for about 20 mins to ½ hour
- Bake in a hot oven at 200°C for 15 minutes, then reduce the heat to 180°C and bake for a further 10 minutes
- Remove when golden and tapping on the base sounds hollow
- Place on a wire rack and allow to cool before slicing
