No-Knead Fig and Fennel Bread

I made this to bring over to my sister-in-law's house for Christmas Dinner. I started the process Christmas Eve afternoon. It was delicious! Sweet and Moist!

Fig and Fennel Bread. Photo by Bruce Barone.

Formula: 

 

2 cups bread flour
2 cups rye flour
2 cups warm water
1/2 teaspoon yeast
2 teaspoons salt
1 tablespoon sugar
1 8 ounce jar fig preserves
2 tablespoons fennel seeds
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

Equipment:

 

One medium mixing bowl
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)

Process:

 

Mix all of the dry ingredients in a medium bowl. Add fennel seeds and fig preserves--use a fork or spoon to add a little of the preserves at a time. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of the bowl with olive oil. Cover the bowl with plastic wrap and let the dough rest 12 hours (or more) at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

Let me know if you make no-knead bread.
I would love to hear from you!

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