New Zealand Almond and Fig Bread

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   Oven Temperature: 425F, then 375F (if using La Cloche, 450F, then 400F)

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   Make the sponge.

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   In a mixer bowl or other large bowl, place the flour, yeast, sugar and water.

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   Whisk until very smooth, to incorporate air, about 2 minutes.

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   The sponge will be the consistency of a thick batter.

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   Scrape down the sides of the bowl Set it aside, covered with plastic wrap, while you make the flour mixture.

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   Combine the ingredients for the flour mixture and add to the sponge.

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   In a medium bowl, whisk together the bread flour (reserve 1/4 cup if mixing by hand), whole wheat flour, and yeast.

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   Sprinkle this on top of the sponge and cover it tightly with plastic wrap.

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    Allow it to ferment for 1 to 4 hours at room temperature.

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    (During this time the sponge will bubble through the flour mixture in places; this is fine.)

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    Mix the dough.

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    Mixer Method:

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    Add the oil and mix with the dough hook on low speed (#2 if using a KitchenAid) until the flour is moistened enough to form a rough dough.

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    Scrape down any bits of dough.

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    Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes.

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    Sprinkle on the salt and knead the dough on medium speed (#4 KitchenAid) for 7 minutes.

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    It will be smooth and shiny and cling slightly to your fingers, If it is still very sticky, knead in a little flour.

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    If it is not at all sticky, spray it with a little water and knead it in.

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    (It will weigh about 17 ounces/ 490 grams.)

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    Allow the dough to rest for 10 minutes.

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    Turn the dough out onto a lightly floured counter and roll it into a rectangle about 9 inches by 14 inches.

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    Sprinkle with the chopped almonds and cut-up figs.

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    Roll up the dough and knead it for a few minutes to incorporate the almonds and figs evenly.

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    Shape it into a ball.

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    Hand Method:

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    Add the oil and salt and, with a wooden spoon or your hand, mix until the flour is moistened.

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    Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter.

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    Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved 1/4 cup of flour as possible to keep it from sticking.

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    use a bench scraper to scrape the dough and gather it together as you knead it.

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    At this point, it will be very sticky.

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    Cover it with the inverted bowl and allow it to rest for 20 minutes.

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    (This resting time will make the dough less sticky and easier to work with.)

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    Knead the dough for another 5 minutes or until it is very smooth and elastic.

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    It should still be moist enough to cling slightly to your fingers.

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    If it is very sticky, add some of the remaining reserved flour, or a little extra.

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    (The dough will weigh about 17 ounces/490 grams.)

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    Allow the dough to rest for 10 minutes.

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    Roll the dough into a rectangle about 9 inches by 14 inches, and sprinkle with the almonds and cut-up figs.

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    Roll up the dough and knead it for a few minutes to incorporate the almonds and figs evenly.

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    Shape it into a ball.

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    Both Methods:

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    Let the dough rise.

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    Set the dough in a 4-quart dough-rising container or bowl, lightly greased with cooking spray or oil.

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    Press down the dough and lightly spray or oil the top.

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    Cover the container with a lid or plastic wrap.

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    With a piece of tape, mark the side of the container at approximately where double the height of the dough would be.

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    Allow the dough to rise (ideally at 75F to 80F) until doubled, about 1 1/2 hours.

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    Using an oiled spatula or dough scraper, scrape the dough out into a floured counter, and press down on it gently to form a rectangle.

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    Fold the dough into a tight package or give it 2 business letter turns, and set it back in the container.

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    Oil the surface again, cover, and mark where double the height of the dough would now be.

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    It will fill the container fuller than before because it is puffier with air.

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    Allow the dough to rise until doubled, about 1 hour.

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    Shape the dough, encrust it with almonds, and let it rise.

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    Turn the dough out onto a lightly floured counter and press down on it gently to flatten it slightly.

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    Round the dough into a 4 1/2 -inch ball and lightly spray or brush the surface with water.

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    Scatter the almonds on a counter.

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    Roll the ball of dough in the almonds to cover it completely, pressing the nuts into the dough.

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    Firmly push the whole fig, pointed end down, into the center so that it is submerged as deeply as possible into the dough.

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    The loaf will measure 5 inches by 1 1/2 -inches high.

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    Place it on the baking sheet or the La Cloche base.

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    Cover it with a large container, or cover loosely with oiled plastic wrap.

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    Let the dough rise until doubled, about 1 hour to 1 hour and 15 minutes.

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    It will be about 5 1/2 inches by 3 inches high, and when it is pressed gently with a fingertip, the depression will very slowly fill in.

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    press any remaining almonds into the empty spaces created by the doughs expansion.

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    Preheat the oven.

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    Preheat the oven to 425F, or 450F if using La Cloche, 1 hour before baking.

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    Have an oven shelf at the lowest level and place an oven stone or baking sheet on before preheating.

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    If using La Cloche, preheat the dome along with the oven.

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    Bake the bread.

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    If using La Cloche, carefully place the hot dome onto the base and quickly but gently set it on the hot stone or hot baking sheet.

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    Bake for 10 minutes.

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    Lower the temperature to 400F and continue baking for 30 to 35 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 190F).

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    Alternatively, quickly but gently set the baking sheet on the hot stone or hot baking sheet.

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    Bake for 5 minutes.

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    Lower the temperature to 375F and continue baking for 35 to 40 minutes or until the bread is golden brown and a skewer inserted into the middle comes out clean (an instant-read thermometer inserted into the center will read about 190F.)

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    If the nuts begin to brown, tent the loaf loosely with aluminum foil.

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    Halfway through baking, turn the pan around for even baking.

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    Glaze the bread.

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    Meanwhile, in a small saucepan, mix the apricot jelly and water together.

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    Bring to a boil and simmer for 1 to 2 minutes, stirring constantly.

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    With a spoon, press the preserves through a strainer to make a smooth glaze.

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    When the bread is done, remove it from the oven and brush It with the hot apricot glaze.

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    Return it to the oven for 1 minute to set the glaze.

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    Cool the bread.

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    Remove the bread from the oven and transfer it to a wire rack to cool completely.

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    Ultimate Full Flavor Variation:

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    For the best flavor development, in Step 2, allow the sponge to ferment for 1 hour at room temperature, then refrigerate it for 8 to 24 hours.

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    If using the hand mixing method, remove it from the refrigerator about 1 hour before mixing the dough.

* Per serving · 4 servings · Values may vary.