eMom Recipe Wiki | Sourdough Fig and Fennel Bread

Sourdough Fig and Fennel Bread


3/4 c. active starter, 1 1/4 c. warm water.

2 1/2 c. all purpose white flour

1 c. rye flour

8 oz. of dried figs

2 tsp freshly ground ginger, less if using powder

1/2 tsp. salt

2 Tbl. fennel seeds


Mix water and starter. Add flours. Add ginger, salt, fennel seeds. Add chopped figs. Let rise overnight.

In the morning shape into a loaf. Let rise for at least 2 hours.

Preheat a clay baker at 450 for 1/2 an hour. Bake loaf for 30 minutes in clay baker with lid on. Remove lid and bake another 15  minutes.


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