New Zealand Almond and Fig Bread – a delicious recipe with cup/, yeast, sugar, cup/, whole wheat flour, yeast. Easy to follow and perfect for any occasion.
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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.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 3/4 cup/ about 4 ounces/ 117 grams bread flour, 1/2 teaspoon/ 1.6 grams instant yeast, 3/4 teaspoon/ 3.1 grams sugar, 3/4 liquid cup/ 6.2 ounces/ 177 grams water, at room temperature (70F to 90F), and more.
Yes, New Zealand Almond and Fig Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.