Valley Fig Growers

Fig-Anise Bread

Yield 4 loaves


  • 1 cup Cool water
  • 1 oz. Fresh yeast
  • 18 oz. Sour dough starter
  • 1 1/2 lbs. Bread flour
  • 8 ozs. Sugar
  • 1/2 oz. Salt
  • 1/2 oz. Anise seeds
  • 1 lb. Chopped figs
  • 1 lb. Chopped Walnuts



  1. Combine water, yeast, and starter. Mix with dough hook for 1 minute. Add flour, salt, and sugar and mix on medium speed until dough temperature is 75 F. Add the remaining ingredients and continue to mix until all ingredients are evenly incorporated. Place in an oiled tub and cover. Refrigerate for 24 hours. Punch down, scale, and bench. Shape into loaves and let rise in proofing baskets. Turn out onto a peel, score top, and slide onto oven hearth that has been heated to 450. Steam bread and let bake for about 35 minutes. Remove from oven and let cool.