Whole Wheat Fig Bread
(Linda Melenyzer)
6 cups whole wheat flour
2 cups unbleached white flour
1 cup milk
1/2 cup honey
1/4 cup brown sugar
2 cups water
3 tablespoons yeast, or three packages + a pinch of
sugar to activate
1 teaspoon sea salt
1 teaspoon almond extract
1 teaspoon vanilla
1 cup choped dried figs
Heat milk to a boil and remove from heat, add honey,
brown sugar, salt, almond extract, vanilla, and figs.
Cool to touch. Stir until mixed.
Mix water, yeast + the pinch of sugar, water needs to
be warm, but not hot. Let stand for 10 minutes, then
add it with the cooled milk mixture. Put in mixer, turn
on mixer and gradually add the flour, both whole wheat
and white. Mix until thoroughly mixed. Let rise in a
warm location until double in bulk. Punch down and
separate into equal amounts. Place in bread pans that
have been oiled, let rise again, then cook for 45
minutes in 350 degree oven.
Makes 3 loaves
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