Fig Bread Modena Rustic

For the fig bread Modena rustic, put the sourdough in a bowl, add salt and stir well. Let the dough stand a little and in the meantime roast the pine nuts without adding fat.

Then roughly chop the pine nuts, dice the figs and add the rye and wheat flour to the sourdough. Add the aceto balsamico, fig mustard, nutmeg, pine nuts, dry yeast if desired, and hot water.

Let everything knead for about 10 minutes on medium speed in the food processor and dust a proofing basket well with flour. Since the dough is still wet, transfer to a floured work surface and knead in the figs by hand.

Knead in wheat flour until no more dough sticks to your fingers. Place the loaf in the proofing basket, cover with a tea towel and let rise in a warm place until the dough has doubled in size.

Preheat the oven to 200 degrees, place the dough in a greased loaf pan and put it in the oven. Bake for the first 15 minutes with a lot of steam, then bake for about another 35 minutes at 200 degrees without steam.

From time to time brush the surface of the dough with light salt water, which then gives a nice crust.

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