No Knead Black Pepper and Fig Bread
Savory Fig Bread with Black Pepper
What is more comforting than baking fresh bread from scratch? A no-knead black pepper and figs bread. We love a no-knead bread with unexpected flavor. So naturally, this recipe came to us.
If you are unfamiliar with the no-knead technique, it is simply a method that uses a lower yeast concentration and a longer fermentation time. It is a simple and effective way to add more flavor to baked goods, especially bread. To round out the savory taste of the bread, we added dried black figs that naturally come with sweet, molasses-caramel flavor notes. Adding black pepper might sound counterintuitive, but the black pepper's piperine deepens the sweet flavor of figs, making it a successful pair.
|Serves: 1 loaf||Prep Time: 10‘||Cooking Time: 30’||Additional Time: 6-8h|
Cracked Black Pepper and Fig Bread
- 2 cups all-purpose white flour
- 2 teaspoon freshly cracked black pepper
- 1 teaspoon sea salt
- 1 teaspoon instant dried yeast
- 1 1/2 cup lukewarm water
- 1 cup fresh figs, roughly chopped
- To a large bowl, add together the flour, black pepper, salt, yeast, and water and mix until a shaggy mass forms.
- Cover and allow to rise overnight in a warm, draft-free environment. Alternatively, it can be allowed to proof for 6-8 hours or until it doubled in size.
- Preheat the oven to the maximum setting, fan on. Add the Dutch oven in and allow to preheat for at least 20 minutes.
- Transfer the dough to a floured surface and gently pull to form a square. Add the chopped figs and fold until the figs are incorporated into the dough.
- Shape the dough into a rough oval or round shape and carefully transfer it to the preheated Dutch Oven.
- Bake at 250 °C/500 °F, covered for 15 minutes.
- Remove the lid, lower the temperature to 200 °C/400 °F and bake for another 20-25 minutes or until the bread is golden brown on top and it passes the toothpick test.