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1
Soften the yeast in the warm water.
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2
Combine the sugar, salt, oil, milk, egg and orange rind in a large bowl.
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3
Beat well.
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4
Add the yeast mixture and the 1 cup of whole wheat flour.
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5
Beat.
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6
Add the remaining flour.
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7
Extra flour may be needed if the dough is sticky.
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8
Turn onto a lightly floured surface and knead until smooth, about 5 minutes.
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9
Transfer to an oiled bowl, cover with a damp towel and let rise for 1 hour.
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10
Meanwhile, prepare the fig filling by combining the figs, water and allspice in a saucepan.
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11
Bring to a boil, lower the heat and simmer until the mixture is thick.
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12
Mash the figs with a potato masher or large spoon during cooking.
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13
Cool.
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14
Punch down the dough.
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15
Roll into a 1/2-inch thick rectangle 8 inches wide.
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16
Spread with the fig filling.
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17
Roll up like a jelly roll.
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18
Fit into a lightly oiled 8-inch-square pan.
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19
Seal the edges together.
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20
At each corner cut with a scissors to fit into the shape of the pan.
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21
Make two slashes on top of each side.
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22
Let rise until doubled, about 30 minutes.
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23
Bake in a 350F (180C).
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24
oven for 20 to 25 minutes.
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25
Cool.
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26
May be sprinkled lightly with confectioners' sugar just before serving.
