Dairy-Free • Contains Eggs • Contains Gluten
Fig and honey bread weaves together two of the Torah’s Seven Species into a single magnificent loaf. Figs and wheat, honey and grain — the bounty of the Land of Israel captured in a rustic artisan boule studded with tender dried figs and perfumed with wildflower honey.
In the Song of Songs, the fig tree signals the arrival of spring: “The fig tree has ripened its figs, and the vines in blossom have given forth their fragrance.” This bread carries that poetic spirit — it is bread as celebration, bread that connects the baker to the land and its ancient harvests.
The combination of chewy figs, crunchy walnuts, and honey-sweetened crumb creates a bread of extraordinary complexity. Each slice reveals a mosaic of purple-black fig pieces against golden crumb, with walnuts adding earthy crunch. It is stunning on a cheese board, transcendent when toasted with butter, and deeply satisfying on its own.
What Makes This Special
- Seven Species inspiration — figs, wheat, and honey from the Torah’s blessed bounty.
- Dried figs throughout — not just a few pieces, but generous amounts for fig in every bite.
- Honey-enriched crumb — subtle sweetness that complements the figs perfectly.
- Artisan presentation — rustic boule shape with dramatic scoring.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
No dairy. Fully pareve.
Hafrashat Challah
This recipe uses approximately 500 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: HaMotzi Lechem Min Ha’Aretz
- After eating: Birkat HaMazon
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 450 g | 3⅓ cups | 100% |
| Whole wheat flour | 50 g | ⅓ cup | 11% |
| Fine sea salt | 10 g | 1¾ tsp | 2% |
| Instant yeast | 7 g | 2¼ tsp | 1.4% |
| Honey | 50 g | 2½ Tbsp | 10% |
| Olive oil | 30 g | 2 Tbsp | 6% |
| Large egg | 50 g | 1 large | 10% |
| Warm water | 240 g | 1 cup | 48% |
| Dried figs, stemmed and quartered | 180 g | 1 cup | — |
| Walnuts, toasted and chopped | 80 g | ¾ cup | — |
| Total Dough Weight | ~1,147 g | — | — |
Target DDT: 26°C (78°F)
To calculate your water temperature:
Water Temp = (DDT × 3) − Flour Temp − Room Temp
The water should feel comfortably warm — never exceed 43°C (110°F) or you risk killing the yeast.
Step-by-Step Instructions
Step 1: Mix
Combine flours, salt, and yeast. Add honey, oil, egg, and water. Mix 3 minutes on low, then 7 minutes on medium until smooth. Add figs and walnuts on low for 1 minute.
Step 2: Rise
Cover and rise 1.5 hours until doubled.
Step 3: Shape
Form a tight boule on a lightly floured surface. Place seam-down on parchment or in a banneton. Cover and proof 45–60 minutes.
Step 4: Bake
Preheat oven to 200°C (400°F) with a Dutch oven if possible. Score the top with a leaf or wheat-stalk pattern. Bake 30–35 minutes (20 with lid + 15 without if using Dutch oven) until deep brown. Internal temp: 93°C (200°F). Cool completely before slicing.
Storage & Make-Ahead
- Room temperature: 3–4 days. Figs keep the crumb moist.
- Freezing: Up to 3 months. Slice first for easy toasting.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Figs burn at the surface | Exposed figs caramelize quickly | Push any surface figs slightly into the dough before proofing. Tent with foil if browning too fast. |
| Bread is gummy around figs | Underbaked or sliced too soon | Bake to 93°C internal temp. Cool at least 1 hour before slicing. |
| Bland flavor | Not enough honey or figs | Don’t reduce the fig amount. The sweetness comes from the fruit, not just the honey. |
Frequently Asked Questions
What type of figs should I use?
Dried Turkish or Calimyrna figs work best. They are tender and sweet. Avoid very hard, dried-out figs — they will stay tough in the bread. If your figs are hard, soak them in warm water for 20 minutes first.
Can I use fresh figs?
Fresh figs add too much moisture and will make the bread gummy. Stick with dried figs, which concentrate the flavor and maintain the bread’s structure.
Is this bread good for Rosh Hashanah?
Absolutely. Figs and honey are both traditional Rosh Hashanah foods, and this bread makes a beautiful addition to the holiday table. Shape it as a round boule for the new year.
What pairs well with this bread?
Soft goat cheese, blue cheese, or aged cheddar are extraordinary companions. It also makes incredible toast with almond butter and a drizzle of honey.
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