Valley Fig Growers

Honey, Fig and Fennel Whole Wheat Bread

Make one 9-inch round loaf
  1. Combine water and honey in processor. Sprinkle yeast over, let stand 8 minutes. Add 2 cups all purpose flour, whole wheat flour, oil, fennel seeds, salt and ginger. Process until dough comes away from sides of bowl. Turn out dough onto lightly floured work surface. Sprinkle figs over. Knead gently until dough is smooth and elastic, sprinkling lightly with more all purpose flour if sticky, about 5 minutes. Shape dough into ball.
  2. Lightly flour heavy large baking sheet. Transfer dough to sheet; flatten to 6-inch round. Cover with plastic. Let dough rise in warm area until almost doubled, about 2 1/4 hours.
  3. Preheat oven to 375F. Bake until bread is brown and sounds hollow when tapped on bottom, about 50 minutes. Transfer to rack and cool.
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