Recipe: Fig Bread with Smoked Garlic
1 bulb garlic
150ml olive oil
A pinch of sea salt
400g wholemeal spelt flour
6g dried yeast
1 tsp sugar
50g flax seeds
50g sunflower seeds
1 tsp molasses
1-2 tsp salt
1 tsp ground caraway
4 fresh figs, quartered
2 tbsp garlic oil
1 Preheat the oven to 175C.
2 Chop the top off the garlic bulb and place in a bowl of olive oil.
3 Season with a little salt and roast for around 20 minutes. Remove from the oven, leave to cool and then peel.
4 Mix together the flour, yeast and sugar with around 175ml warm water. Knead well. Add more water or flour as necessary. Cover with a cloth and leave to rise in a warm place for 1 hour.
5 Mix together the flax seeds, sunflower seeds and the oats.
6 Add 2/3 of the mixture to the bread dough along with the molasses, salt and caraway.
7 Knead well and continue kneading for around 5-10 minutes so the dough is smooth and pliable. Shape into a loaf and roll in the remaining seeds and oats.
8 Place the loaf on an oiled baking tray and score the top a few times with a knife.
9 Press the garlic cloves and the figs into the cuts, cover and leave to rest and rise for another 30 minutes.
10 Heat the oven to 220C and place of bowl of hot water in the bottom of the oven.
11 Brush the loaf with the garlic oil and bake for 15 minutes.
12 Reduce the temperature to 200C and bake for a further 50 minutes.
13 Remove from the oven and serve fresh with butter.