Figgy Bread Roll – Random Recipes # 28
Dom has tasked us with randomly picking a bread recipe this month. Since I’ve started baking the odd yeasty loaf or two as an aside to my regular rye sourdough, I was quite excited by this challenge. The recent success I had with bagels spurred me on and as soon as I found out what the challenge was, I started randomising immediately, then dashed off to the bakers to buy some yeast with a big smile on my face. I’ve started using fresh yeast again recently because I’m wary of the “improvers” listed in the ingredients of dried yeast. As most of my cookbooks have a bread recipe or two in them, I decided to use Eat Your Books again to select my recipe from. Once I’d got my random number I simply counted down the list until I hit number 69 (of 88) and just hoped it wouldn’t be one of my books with no bread recipes to be found. It wasn’t. I picked Gaia’s Kitchen by Julia Ponsonby, one of my favourite vegetarian cookbooks. Despite the favour I have shown it over the years, evinced by its rather tatty appearance, I’d never made one of her bread recipes. I counted them out and she had six. Another random number gave me Figgy Bread Roll, which amazingly gave me the very recipe I’d been eyeing up AND there was absolutely no cheating involved.
Although Dom asked us to stick to the recipe religiously, I couldn’t do it – I had to get chocolate in after all. I did make the bread dough more or less as written, but changed the filling significantly. I had a Spanish fig and almond round that had somehow got pushed to the back of a cupboard a rather long time ago and was definitely in need of using. I therefore forwent the use of the other dried fruits and nuts in the recipe and used the whole round instead. I was also keen to take this opportunity to use the dandelion honey I made recently – recipe to follow in a future post.
This is how I made:
Figgy Bread Roll
- Weighed 450g of wholemeal spelt and placed it in a bowl.
- Added 1/2 tsp of Himalayan pink salt, 1 tsp ground cinnamon and 1 tbsp cardamom sugar (golden caster).
- Stirred together and made a well in the centre.
- Dissolved 1/2 oz fresh yeast in 300 ml warm water and poured this into the flour.
- Mixed together until all incorporated then covered with a plastic bag and left in a warm place to rise for 1/2 an hour.
- Kneaded for a few minutes, then rolled out onto floured surface into a rectangle about 10″ by 6″ and about 1 cm thick.
- Chopped 500g of a dried figs and almonds (probably around 400g figs and 100g almonds).
- Added 1 tbsp cocoa, 1/2 tsp ground cinnamon and 6 tbsp of dandelion honey and stirred to combine.
- Spread this over the rectangle leaving a good cm clear all around.
- Rolled up the dough lengthways and sealed the sides.
- Placed on a lined baking tray seem side down.
- Left to rise for another 30 minutes.
- Brushed with milk then sprinkled 1 tbsp sesame seeds over the top.
- Baked in centre of oven at 180C for 30 minutes.
Thanks to Dom of Belleau Kitchen for this wonderful loaf. It was simple to make requiring virtually no kneading and was not only light in texture, but delicious too. Hooray for Random Recipes.
As this loaf entailed using up a very old fig almond round given as a present and using homemade dandelion honey rather than real honey and malt extract, I am submitting this to Credit Crunch Munch which is being guest hosted by Janice of Farmersgirl Kitchen. Camilla of Fab Food 4 All and Helen of Fuss Free Flavours are the usual suspects.