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1
Mix 1 1/4 cups warm water, sugar, and yeast in small bowl.
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2
Let stand until mixture bubbles, about 10 minutes.
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3
Combine bread flour, 3/4 cup figs, rye flour, fennel seeds, and salt in large bowl of heavy-duty mixer fitted with paddle attachment.
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4
Mix using lowest speed; gradually add yeast mixture, mixing until all flour has been incorporated (or to mix by hand, stir vigorously with wooden spoon until dough comes together).
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5
Replace paddle with dough hook and knead until smooth and elastic (or to knead by hand, transfer dough to floured work surface and knead until smooth and elastic, about 5 minutes).
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6
Place dough in oiled bowl; turn to coat.
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7
Cover with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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8
Turn dough out onto work surface and knead gently until deflated.
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9
Knead in remaining 3/4 cup figs.
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10
Cut dough in half; shape each piece into 12-inch-long loaf.
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11
Brush rimmed baking sheet with oil; transfer loaves to sheet, spacing apart.
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12
Cover with plastic, then kitchen towel; let rise in warm draft-free area until almost doubled in volume, about 35 minutes.
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13
Preheat oven to 375F.
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14
Bake bread until crust is golden and loaves sound hollow when tapped, about 45 minutes.
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15
Cool bread on rack.
