To prepare 2 round loaves

Ingredients:

  • ¾ cup ( 6 fl oz / 180 ml) milk at room temperature
  • ¾ cup (6fl oz / 180 ml ) Lukewarm water (100°F/38°C)
  • 1 teaspoon sugar
  • ½ teaspoon active dry yeast
  • 1 ½ cups (7 ½ oz 235g) bread flour
  • 3 tablespoon whole-wheat ( whole meal ) flour
  • 1 ½ cup (8 oz / 250 g) dried figs stems removed coarsely chopped, and
    soaked in hot water for 1 hour
  • 2 ¼ cup (11 ½ oz /360 g) bread flour, plus extra as needed
  • 1 ½ teaspoons active dry yeast
  • 3 tablespoon olive oil, plus extra for greasing
  • 2 tablespoon honey
  • 2 tablespoon salt
  • 1 cup ( 4 oz / 125 g) broken or coarsely chopped walnut pieces

Preparation:

  1. To make the sponge combine the water and milk in a heavy duty mixer
    fitted with the whisk attachment. sprinkle the yeast and sugar over the
    liquid and stir do dissolve. Let stand until. about 10 minutes. Add the
    bread and whole-wheat flours and beat on medium speed until smooth and
    thick, about 1 minute. Cover loosely with plastic wart and let stand for 1
    hour. 
  2. Drain the figs, pat dry, and toss with 1 tablespoon of the bread flour,
    set aside, Add the yeast, ole, honey, salt, and 1 cup ( 5oz/155g) of the
    flour to the sponge and switch to the paddle attachment. Beat on medium
    speed for 1 minute. Beat in the remaining four, ½ cup (2 ½ oz/75g) at a
    time, until the dough pulls away from the bowl sides. 
  3. Switch to the dough hook, kneed on to low speed, adding flour 1
    tablespoon at at a time sticks, until smooth and elastic, about 4 minutes
    transfer to an oiled deep bowl and turn to coat. Cover loosely with plastic
    and let rise at room temperature until double in bulk 1 1/2 -2 hours 
  4. Line a baking sheet with parchment ( baking ) paper . Turn the dough out
    onto a lightly floured board. Pat it into a large oval and sprinkle evenly
    with half the figs and walnuts. roll up the dough, pat again into an oval,
    and sprinkle with the remaining figs and nuts. roll the dough up again and
    knead a few times. Divide the dough in half and shape into 2 tight round
    loaves, gently pulling the surface taut form the bottom. place on the
    prepared sheet at least 2 inches ( 10cm) apart. cover loosely with plastic
    and let rise until double in bulk, 45-60 minutes 
  5. Place a baking stone on the bottom oven rack and preheat to 425°F (220
    C°) using a thin, sharp knife, gently slash each loaf with a shallow X.
    Place the pan on the stone and reduce the over temperature to 400°F (200°C)
    Bake until the loaves are golden brown, 30-35 minutes. Transfer to a rack
    and let cool completely.

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