This one was inspired by the lovely Joanna at Zeb Bakes, who recently made a Roast Hazelnut and Fig Bread. It all sounded a whole lot of lovely, so I wanted to play with the flavours. I didn’t have hazelnuts… or cicely… or whole figs. But hey, I’d give it a crack.
I’d pilfered some Maggie Beer Burnt Fig Jam from my mothers pantry awhile back, and had happily been slapping it on to my sourdough in the mornings. However this was all the figgy-ness I had in the kitchen so the last bit would have to go in, (I was thinking some figgy streaks through out the bread). I only wish I’d made this bread at the start of the jar, as now, I might have to get some more, (at a real shop, not just my mother’s pantry).
The rosemary addition held its own and seemed wonderfully paired up with the fig jam. It wasn’t overwhelming in flavour, but did smell great when I sliced in to it. The almonds, I could have done better. I should have pushed them into the dough before the overnight prove, as in the fridge the dough developed a slight skin and I wasn’t sure just pushing them into the dough just before baking would be enough to keep them in. I think the bread needed some proving time around the whole almonds. Hugging them tight. Once toasted though they added a lovely subtle crunch to the rest of the bread.
I wasn’t the only one inspired by this bread. Heidi from Steps on the Journey also did her version of the same loaf. So it seems like a good one to play with… and play again, yes… I think I will.
Almond Fig and Rosemary Bread
375g strong bakers flour
1/2 tsp dark malt flour
200mls water (approx)
1 tbls fig jam
1 tsp finely chopped rosemary
1 tsp salt
Mixed starter, flour, dark malt flour and water. Rest period (40 mins). Added remaining ingredients, mix, (I put the jam in last as I didn’t want it to be thoroughly mixed through, more of those figgy streaks). Leave for an hour or so. Quick knead on a lightly floured surface, and shaped into a boule and popped on a tray- decorate with almonds, covered with a plastic bag and left for about another hour and into the fridge for 12 hours. Brought back to room temperature, slash, and then baked at 240C with steam.
* submitted to the wonderful yeastspotting