If you like fig rolls, you'll love this figgy bread roll. It's a heady mixture of figs, almonds, honey and spices all rolled up in cinnamon scented wholemeal spelt bread dough.
Place the flour, salt, ground cinnamon and sugar in a large bowl. Give it a good stir and make a well in the centre.
450 g wholemeal spelt flour, ½ tsp sea or rock salt, 1 tsp ground cinnamon, 1 tbsp golden caster sugar
Dissolve the yeast in 300 ml warm water and pour into the flour well. Stir together from the inside out until everything is well mixed. Cover the bowl with a plastic bag and leave in a warm place to rise for ½ an hour.
½ oz fresh yeast
Knead for a few minutes, then roll out on a floured surface into a rectangle about 25 x 15 cm and about 1 cm thick.
Fig Filling
Meanwhile chop the figs and almonds into small pieces and put into a bowl. Add the cocoa, ground cinnamon and honey, then stir to combine.
400 g dried figs, 100 g almonds, 1 tbsp cocoa powder, ½ tsp ground cinnamon, 6 tbsp dandelion honey
Spread this over the rectangle leaving a good cm clear all around. Roll up the dough lengthways and seal the sides with your fingers.
Place on a lined baking tray seem side down and then cover with a plastic bag. Leave to rise in a warm room for a further 30 minutes or until doubled in size.
Brush with milk then sprinkle the sesame seeds over the top. Bake in the centre of a preheated oven at 180℃ (350℉, Gas 4) for 30 minutes or until the loaf is golden and sounds hollow when tapped on its bottom. Place on a wire rack to cool.
1 tbsp sesame seeds
Notes
You can swap the spelt for regular wholemeal flour.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.