|300 ml||water (lukewarm)|
|7 g||active dry yeast|
|150 g||dried figs|
|90 g||rye flour|
|1 tsp||olive oil|
|flour for dusting|
In a large mixing bowl, combine water, sugar, and yeast and set aside for 5 min., or until foamy.
Cut figs into small pieces and roughly chop walnuts.
In a large mixing bowl or the bowl of a stand mixer, mix flour, rye flour, half of the figs and walnuts, and salt. Add yeast mixture and stir to combine. On a clean and lightly flour-dusted work surface, knead dough until smooth and elastic, approx. 10 min.. Form dough to a ball and transfer to a mixing bowl lightly coated with oil, cover with a damp kitchen towel, and leave to rise for 90 min..
Line a baking sheet with parchment paper, if needed. Transfer dough to a work surface lightly dusted with flour and press gently to deflate. Add remaining figs and walnut on top of dough and knead until everything is well combined. Roll dough into a ball and transfer to baking tray, cover with a damp towel, and leave to rise for approx. 1 hr.
Preheat oven to 180°C/350°F. Bake bread on the middle rack for approx. 45 min., or until golden brown. Enjoy!