Fig Rye Bread slightly sweet and very delicious non dairy & egg bread

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Fig Rye Bread

 

1 pkg. 2 1/2 tsps. dry yeast

2 cups water, 105 to 115 degrees

1/2 tsp. sugar

1 tbsp. vegetable oil

1 tbsp. salt

3 2/3 cups all-purpose flour

2 cups rye flour

2 1/2 cups dried figs, chopped

 

In a bowl, combine yeast, water, and sugar. Stir to

dissolve.

Let mixture sit until foamy, about 10 minutes.

Add oil and salt to yeast mixture.

Gradually stir in 3 cups all-purpose flour and 2 cups

rye flour.

Knead on a floured surface until smooth and elastic,

about 10 minutes.

Add more flour if dough is too sticky.

Oil a large bowl. Add dough and turn to coat.

Cover and let rise in a warm area until double in

size, about 1 to 1-1/2 hours.

Dust 2 large baking sheets with flour.

Punch dough down and transfer to a lightly floured

surface.

Press dough to a 1 " thick rectangle. Sprinkle figs

over evenly.

Roll up dough and knead to distribute figs evenly.

Divide dough in half.

Roll each piece into a 16 " loaf. Transfer to baking

sheets.

Cover and let rise in a warm area, about 45 minutes.

Preheat oven to 400 degrees.

Bake loaves until golden brown about 45 minutes.

Use a spray bottle to spray the oven with water every

10 minutes to create a crisp crust.

Cool loaves on wire racks. Yields 2 loaves.

 

 

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