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.