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German recipe: Feigen Bröt (Fig bread)

A fig bread loaf with one slice cut off and laying in frontMy 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:



  • 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.

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