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New Zealand Almond And Fig Bread

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New Zealand Almond And Fig Bread

Ingredients

  • ¾ cup/ about 4 ounces/ 117 grams bread flour
  • ½ teaspoon/ 1.6 grams instant yeast
  • ¾ teaspoon/ 3.1 grams sugar
  • ¾ liquid cup/ 6.2 ounces/ 177 grams water, at room temperature (70°f to 90°f)
  • ¾ cup/ 4 ounces/ 117 grams bread flour, plus 2 tablespoons/ 0.6 ounce/ 19 grams for kneading
  • ½ cup/ 2.5 ounces/ 72 grams whole wheat flour
  • ½ teaspoon/ 1.6 grams instant yeast
  • 2 teaspoons/ 9 grams oil
  • 1 ¼ teaspoons/ 0.25 ounce/ 8.3 grams salt
  • 1 cup/ 2.6 ounces/ 75 grams unblanched slivered (not sliced) or whole almonds, coarsely chopped
  • ½ cup/ 2.6 ounces/ 75 grams dried mission figs, stems removed, cut into ¼ -to ½ -inch pieces, plus 1 whole fig for décor
  • 1 cup/ 2.6 ounces/ 75 grams sliced almonds
  • 3 tablespoons/ 1.75 ounces/ 50 grams apricot jelly
  • 2 tablespoons/ 1 ounce/ 30 grams water
  • la cloche bread baker or a half sheet pan, either one lined with a nonstick liner such as silpain or parchment, or sprinkled with flour or cornmeal
  • a baking stone or baking sheet
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Published 2014-09-09 18:51:03 (2 years ago).

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