Fig-nut bread

Put the flour in a large bowl and mix the salt first and then the dried yeast through it. Make a well in the flour and pour part of the water into it. Stir with a wooden spoon from the middle until the dough feels elastic. Add the rest of the moisture if necessary.

Sprinkle the worktop with flour and put the dough on it. Put the mouse of your hand on the dough and press it away from you. Fold the dough double and knead it in the other direction. This way you stretch the gluten in the flour. This, together with the carbon dioxide from the yeast, makes for a light bread.

Dust the mixing bowl lightly with flour, place the dough in it and cover with cling film or a damp cloth. Let the dough rise for about 1 hour in a warm place or until the volume has doubled.

Add the honey, nuts and figs to the dough and knead the dough well again. Form a roll of the dough, fold back the dough ends and place the dough dough in the bottom. Lay plate or floor bread loose on the baking tray. Cover the dough.

Let the dough for 30-50 minutes. No longer, it drops during baking. The dough is good when the impression of a finger slowly springs back.

Cut or cut the dough if necessary. Drizzle with water for a shiny crust and bake in the middle of the oven at 220 ° C. The bread is cooked when it is golden brown and sounds hollow when you tap it. Remove the bread from the mold and allow it to cool for 30 minutes on a rack.