Valley Fig Growers

Pecan Fig Bread

Yield: 14 loaves – 1 lb. size


Flour (Wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin), Water, Dried Figs, Pecans, Rye Flour.

Ingredients Lb. Oz. Method
Liquor Starter
Flour 9 lbs.
Water 6 lbs.

Mix 4 min on low speed then 8 min on high. Retard overnight.

Ingredients Lb. Oz. Method
Flour 7 lbs. 7oz.
Rye Flour 7oz.
Water 4 lbs. 8oz.
Pecan Pieces 1 lb. 1.44oz.
Dried Fig - Diced 1 lb. 1.44oz.
Liquor Starter 3 lbs.


Put all ingredients together
Mix 2 minutes low speed, then 8 minutes high speed
Rest one hour
Push down
Rest one hour
Cut into 19 oz. Pieces
Mold into Batard Loaf
Retard overnight
Dust flour on top of the bread
Score 4 times across top of loaf
Bake at 450 degrees F for 40 – 45 minutes

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