My Oma used to make four Feigen brot / fig bread loaves every Christmas time. One for each of her daughters and one for herself. The recipe she gave me is for 4 fig bread loaves, so I have reduced it to one-quarter as I think one is enough for my family!
This is a very dense loaf and quite rich, but of course, we still add a good amount of butter on top when eating. As a child I wasn’t the biggest fan, preferring the Christmas biscuits (see Nussplatzchen, Ausstecherle, Vanillekipferl and Kulleraugen) but now as an adult this fig loaf is divine.
This is a family recipe so please give credit where credit is due: www.foodwondersoftheworld.com
- 1 sachet of dry yeast (7 gr)
- 250 gr dried figs, roughly chopped
- 250 gr plain flour
- 75 gr walnuts, roughly chopped
- 1 tablespoon vegetable / sunflower oil
- peel and juice of half a lemon and half an orange
- 125 gr raisins
- 250 gr sultanas
- 100 gr prunes, no stones, roughly chopped
- half grated apple
- 1/2 tablespoon sugar
- 1/2 tablespoon plum jam
- 1/2 teaspoon cinnamon
- 1/4 teaspoon crushed cloves
Mix the yeast in a few tablespoons of warm water with a wooden spoon. Allow to rise for 10 minutes.
In a pan, gently simmer the figs in 1/2 cup of water for 10 minutes, over a low heat.
Mix all ingredients in a large bowl, including the figs and yeast, with a wooden spoon and then with your hands. Cover the bowl with a clean towel or oiled clingfilm and leave in a warm place for 2 hours. The dough will rise slightly during this time.
Turn the oven to 180 C / 350 F.
Mould the dough into a loaf shape – the dough will be quite sticky – and place on a greased oven tray. Bake in the pre-heated oven for 45 minutes and then allow the fig loaf to cool before wrapping in aluminium foil to keep.