We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Rye Dough with Figs

Delicious Rye Dough with figs

Like this? Share it with your friends.


Report abuse

Ingredients

400g light rye leaven

400g light rye flour

250g water (from the tap stood overnight)

10g salt

200g figs, whole.

Method

Mix all ingredients in a large bowl. The mix will be wet. Cover and leave for two hours. Shape and place in a well floured banneton leave for 45 mins.

Bake at 220'C for 35 mins. If you have an oven thermometer around 98'C internal temp.

The leaven is 200g light rye starter plus 120g rye flour plus 120g water mixed 12 hours in advance.

Added by: Andrew Hunt


Tags: Bread Rye fruit

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, after clearing the initial backlog.

Levels of demand are still unbelievably high and we can only fulfil a finite number of orders each day. Please click here to find out more ...

Deliveries

Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.

Keep safe and well

The Shipton Millers