Fig and Date Bread
I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates.
I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates.
- Carbohydrate 33.2123660141517 g
- Cholesterol 86.5628333433254 mg
- Fat 36.2447125039375 g
- Fiber 2.92580833211806 g
- Protein 5.21202583428135 g
- Saturated Fat 20.8103252357728 g
- Serving Size 1 1 serving (126g)
- Sodium 347.045784585205 mg
- Sugar 30.2865576820336 g
- Trans Fat 2.7163410669738 g
- Calories 464 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
- In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
- Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
- Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Overmixing batter is the primary error bakers make when combining heavy dried fruit loaves. When all-purpose flour and whole wheat flour meet wet ingredients, gluten strands develop rapidly. Stir the dry mixture into the date and fig base just until no dry pockets remain. Leaving small lumps prevents a tough, rubbery crumb.
Managing Texture and Fruit Hydration
Dried figs and dates require chemical softening before baking. Pouring one cup of boiling water over the chopped fruit and one and a half teaspoons of baking soda initiates a rapid reaction. Let this mixture rest for exactly 15 minutes. The alkaline soda breaks down tough fruit cell walls while plumping the pieces. Softened fruit distributes evenly through the batter instead of sinking to the bottom of the pan. Whole wheat flour absorbs more liquid than refined white flour. Maintain the specified three-quarter cup ratio of each flour type to balance density. Substituting entirely whole wheat flour requires adding an extra two tablespoons of liquid to prevent dryness. Softened unsalted butter coats the flour proteins, slowing moisture absorption during mixing.Judging Doneness and Storage
Bake the loaf in an 8x4 inch pan at 350 degrees F for 55 to 65 minutes. Avoid opening the oven door during the first 45 minutes to prevent sinking centers. Assess readiness without a thermometer by inserting a wooden toothpick into the exact center of the loaf. A clean withdrawal indicates complete internal starch gelatinization. Cool the loaf in the metal pan for 10 minutes before inverting it onto a wire rack. Slice only after the interior temperature drops to room temperature to prevent the crumb from compressing.
