THE STAFF OF LIFE

PEASANT BREAD WITH FIGS AND PINE NUTS

White bread has always been a status symbol, but coarse, dark breads of wheat and rye are more healthy and flavoured. Bread with dried figs and pine nuts dates back well into the Middle Ages, when bakers transformed daily breads into sweet and succulent celebration breads for Sundays and feast days.

Ingredients

1½tbsp active dry yeast
pinch brown sugar or honey
20floz/625ml warm water
3tbsp/45ml olive oil
1tbsp salt
¾oz/23g oat or wheat bran
1oz/30g rye flour
2oz/60g graham flour
16oz/500g to 18oz / 560g unbleached all-purpose or bread flour
3oz/90g pine nuts
4oz/125g dried figs, such as Calimyrna, each cut into 12 thin strips and tossed in 2tbsp flour cornmeal for sprinkling

Method

1. In a small bowl, sprinkle the yeast and sugar over 4floz/125ml of the warm water. Stir until dissolved and let stand until foamy, about 10 minutes.

2. In a large bowl, whisk together the remaining l6floz/500ml of water, olive oil, salt, bran, rye and graham flour. Add the yeast mixture. Beat until smooth, about 3 minutes. Add the remaining unbleached flour, 2oz / 60g at a time, until a soft dough is formed.

3. Turn out the dough on to a lightly floured work surface and knead to form a soft, springy dough, adding 1tbsp of flour as necessary to prevent sticking. The dough should retain a slightly tacky, soft quality, yet hold its own shape. Place in a greased deep container, turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled, about 1½ hours. Meanwhile, lightly toast the pine nuts.

4. Turn the dough out onto the work surface. Without punching it down, pat it into a large oval and sprinkle evenly with half the figs and toasted pine nuts. Roll up the dough. Pat it into an oval once again and sprinkle evenly with the remaining figs and nuts. Roll it up again. Shape into a round loaf or loaves, gently pulling the surface taut from the bottom. Place on a greased or parchment-lined baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap and let rise until doubled, about 1 hour. Twenty minutes before. baking, preheat the oven to 220°C/425°F/Gas Mark 7.

5. Slash the loaf or loaves quickly with a serrated knife. Place the baking sheet directly on the oven rack for 15 minutes. Lower the heat to 190°C/375°F/Gas Mark 5 and bake 35 minutes more. The bread will be brown, crusty, and sound hollow when tapped on the bottom. Let cool completely on a rack.