Artisan Whole Wheat Fig And Pecan Bread Recipes

ARTISAN WHOLE WHEAT FIG AND PECAN BREAD

Artisan Whole Wheat Fig and Pecan Bread image

Settle in for the countryside flavors of this Fig and Pecan Rustic Loaf Recipe, that tastes great from country farm to city sleek tables.

Provided by Marly McMillen

Categories Bread

Time 14h40m

Number Of Ingredients 8

Ingredients

2 cups bread flour
1 cup whole wheat flour (plus additional for kneading)
1 teaspoon salt
1 package active dry yeast
1½ cup water (room temperature)
½ cup dried figs (chopped)
½ cup pecans (chopped)
½ cup white vegan cheese (optional, cubed)

Steps:

In a large bowl stir together the bread flour, whole wheat flour, salt, and yeast. Add the water and stir to combine. This will be a sticky dough. Cover with plastic wrap and set aside in a draft-free place for 12 - 18 hours (overnight works perfectly).
After the dough has rested, liberally dust a working surface with whole wheat flour and place the dough on top. Dust more flour over the top and knead the dough, adding more whole wheat flour until the dough is no longer sticky.
Add the figs, pecans, and cubed cheese and knead these into the dough, turning the dough on top of itself to incorporate the ingredients throughout.
Place the dough on a baking sheet covered with parchment paper (or a pizza stone works perfectly too). Dust with additional flour and cover with a sheet of waxed paper and set aside to rise for 2 hours.
When you're ready to bake the loaf, turn your oven to 400F and when the oven is heated, place the loaf in the oven and bake for 30-40 minutes, until the bread is crusty and golden brown.

Nutrition Facts : Calories 229 kcal, Carbohydrate 40 g, Protein 6 g, Fat 5 g, Sodium 294 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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