Rustic Fig and Anise Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 rustic loaf (about 12 slices)
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 10 minutes

Quick Ingredients

• 170 g (1 cup packed) dried figs, chopped
• 120 ml (1/2 cup) boiling water (for soaking figs)
• 360 g (3 cups) bread flour
• 120 g (1 cup) whole wheat flour
• 7 g (2 1/4 tsp) instant yeast
• 10 g (1 3/4 tsp) fine sea salt
• 330 g (1 1/3 cups) warm water (95–100°F / 35–38°C)
• 30 g (1 1/2 tbsp) honey
• 15 g (1 tbsp) olive oil
• 2 tsp anise seeds, lightly crushed
• 1 tbsp finely grated orange zest

Do This

• 1) Soak chopped figs in boiling water for 10 minutes; drain and pat dry well.
• 2) Mix flours, yeast, salt, and crushed anise; add warm water, honey, and olive oil; stir to a shaggy dough and rest 20 minutes.
• 3) Knead until smooth and elastic (8–10 minutes by hand), then knead in figs and orange zest.
• 4) Cover and rise at room temp until doubled, 75–90 minutes.
• 5) Shape into a tight boule; proof 45–60 minutes while preheating a Dutch oven at 475°F (246°C) for 30 minutes.
• 6) Score and bake: 25 minutes covered at 475°F (246°C), then 15–18 minutes uncovered at 450°F (232°C); cool 2 hours before slicing.

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Why You’ll Love This Recipe

• Rustic and cozy: crackly crust, chewy crumb, and pockets of jammy figs.
• Balanced flavor: natural fig sweetness with a gentle, warm anise aroma.
• Home-baker friendly: simple ingredients, clear timing, and a straightforward method.
• Great for boards and breakfasts: perfect with butter, goat cheese, or a drizzle of honey.

Grocery List

• Produce: 1 orange (for zest)
• Dairy: None needed (optional serving: butter, goat cheese)
• Pantry: dried figs, bread flour, whole wheat flour, instant yeast, fine sea salt, honey, olive oil, anise seeds

Full Ingredients

Fig Prep

• 170 g (1 cup packed) dried figs, stems removed if needed, chopped into 1/2-inch pieces
• 120 ml (1/2 cup) boiling water

Dough

• 360 g (3 cups) bread flour, plus extra for dusting
• 120 g (1 cup) whole wheat flour
• 7 g (2 1/4 tsp) instant yeast
• 10 g (1 3/4 tsp) fine sea salt
• 2 tsp anise seeds, lightly crushed (use a mortar and pestle or crush under a mug)
• 330 g (1 1/3 cups) warm water (95–100°F / 35–38°C)
• 30 g (1 1/2 tbsp) honey
• 15 g (1 tbsp) olive oil
• 1 tbsp finely grated orange zest

For Baking

• 1–2 tbsp flour or rice flour (for the proofing basket/towel)
• Parchment paper (about a 10-inch square)

Step-by-Step Instructions

Step 1: Plump the figs

Place the chopped dried figs in a heatproof bowl and pour 120 ml (1/2 cup) boiling water over them. Let stand for 10 minutes to soften and plump.

Drain thoroughly, then pat the figs dry with paper towels. (This helps prevent gummy pockets and keeps the dough from getting too wet.) Set aside.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the bread flour, whole wheat flour, instant yeast, fine sea salt, and crushed anise seeds. Crushing the seeds releases their aroma without making the bread taste overpoweringly “licorice-like.”

Step 3: Add liquids and rest the dough

Add the warm water (95–100°F / 35–38°C), honey, and olive oil to the bowl. Stir with a sturdy spoon or dough whisk until no dry flour remains and you have a shaggy, sticky dough.

Cover and let the dough rest for 20 minutes. This short rest makes kneading easier and helps the flour fully hydrate for a better crumb.

Step 4: Knead until smooth and elastic

Knead the dough until it becomes smoother and elastic:

• By hand: knead on a lightly floured counter for 8–10 minutes.
• Stand mixer: knead with a dough hook on medium-low speed for 5–6 minutes.

The dough should feel tacky but manageable. If it is extremely sticky and unworkable, add flour 1 teaspoon at a time (try not to add more than 1–2 tablespoons total).

Step 5: Fold in figs and orange zest

Flatten the dough slightly and sprinkle over the drained, dried figs and orange zest. Fold the dough over itself and knead gently for about 1–2 minutes, just until the figs are evenly distributed.

If figs start popping out, just tuck them back in during shaping. A few exposed bits are fine (they’ll caramelize in the oven).

Step 6: First rise (bulk fermentation)

Lightly oil a bowl, place the dough inside, and turn it once to coat. Cover tightly.

Let rise at room temperature (ideally 72–78°F / 22–26°C) until doubled in size, 75–90 minutes.

Step 7: Shape the loaf and proof

Turn the dough out onto a lightly floured surface. Gently press into a rough round, then shape into a tight boule by folding edges toward the center and rolling/dragging the dough to build surface tension.

Place seam-side up in a floured proofing basket (or a towel-lined bowl dusted well with flour or rice flour). Cover and proof at room temperature until puffy and slowly springy when pressed, 45–60 minutes.

While the dough proofs, place a Dutch oven (with lid) in the oven and preheat to 475°F (246°C) for 30 minutes.

Step 8: Score and bake in a hot Dutch oven

Cut a piece of parchment paper about 10 inches square. Turn the loaf out onto the parchment (seam-side down). Dust lightly with flour if you like, then score a 1/2-inch-deep slash across the top (or a simple X) using a sharp knife or lame.

Carefully remove the hot Dutch oven. Lift the loaf in by the parchment, set it into the pot, and cover with the lid.

Bake 25 minutes at 475°F (246°C) covered. Then remove the lid, reduce the oven to 450°F (232°C), and bake uncovered for 15–18 minutes, until deeply browned and the center registers 205–210°F (96–99°C) on an instant-read thermometer.

Transfer to a rack and cool for 2 hours before slicing. (Cooling finishes the crumb structure; slicing too early can make the inside gummy.)

Pro Tips

• Dry the figs well after soaking: it prevents wet streaks and helps the loaf bake up with a clean, chewy crumb.
• Crush (don’t grind) the anise seeds: lightly crushing releases aroma while keeping the anise note subtle.
• Use a thermometer for doneness: pull the loaf at 205–210°F internal temperature for a fully baked center.
• Control browning: if fig bits on the surface darken too fast, tent loosely with foil for the last 5–10 minutes.
• For extra shine: brush the hot crust lightly with olive oil when it comes out of the oven (optional).

Variations

• Fig, Anise, and Walnut Bread: add 60 g (1/2 cup) toasted chopped walnuts when you add the figs.
• Orange-Anise Swap: replace orange zest with 1 tsp finely grated lemon zest for a brighter, slightly tangier aroma.
• Extra-warm spice (still subtle): add 1/4 tsp ground cardamom to the dry mix for a cozy, bakery-style finish.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a paper bag or loosely wrapped in a clean kitchen towel for up to 2 days. For longer storage, wrap tightly and refrigerate up to 5 days (toast to refresh), or freeze sliced bread in an airtight bag for up to 2 months. For make-ahead convenience, shape the loaf, cover, and proof overnight in the refrigerator for 8–12 hours; bake straight from the fridge while the Dutch oven preheats (add 2–3 minutes to the covered bake time if needed).

Nutrition (per serving)

Approximate, per slice (1/12 loaf): 195 calories, 4 g protein, 39 g carbohydrates, 2.5 g fat, 4 g fiber, 10 g sugars, 330 mg sodium.