|Champagne with Rhubarb syrup goes great with the bread|
700 g wheat flour type 550 (bread flour)
300 g spelt whole meal flour
19 g sea salt
14 g fresh yeast
600 g dried figs
600 g cold water
Start with soaking the figs in ice water for 5 hours - if you use warm water, you loose all the sweetness and taste from of the figs.
Knead all ingredients except the salt and the figs 15 min in a kitchen machine, add the salt and then the chopped up figs and knead faster, until all flour looses from the sides and gets incorporated. Make a smooth dough. Let it rest 30 min.
Cut it into 6 similar size balls, let it rest 30 min.
Make 6 breads out of it, let it rest 30 min.
Put a square oven proof dish filled with 300 ml warm water on the bottom of the oven and heat it up to 230 C.
Put 3 of the breads on a baking paper and cut them cross wise a couple of times.
Store the other breads under a kitchen towl in the fridge.
Bake for 10 min on 230 C open the door to get the steam out and bake on 210 C for 18 - 20 min more.
Repeat the same procedure with the other 3 breads.
They taste amazing warm or reheated and serve them with some camembert or other kind of cheese.