It’s beginning to feel a lot like baking-time lately with the crisp, northern breeze adding a chill to the air. Our winter has been relatively mild this year, but that doesn’t mean we aren’t trying to warm things up in the kitchen. That’s one reason I love this Fig and Pecan Rustic Loaf Recipe. It’s warm, hearty, healthy, and delicious all at the same time!
As its name reflects, this artisan bread, Fig and Pecan Rustic Loaf Recipe, is a hearty bread that you can imagine being served as a farm bread on an old table in a rural setting. And yet, it works on a city table as well.
It takes several hours to make, but only a little bit of that requires your actual time. That’s because this is a bread made from a dough that needs to rest.
I like the idea of learning life lessons in the kitchen. We’re all so busy these days. Maybe we need more time to rest as well.
I made this bread for the first time a few months ago. We all loved it. What’s not to love about a rustic, artisanal bread made with whole wheat flour, figs, and pecans. I included vegan cheese in the recipe too, for added flavor and texture.
A slice of this fig and pecan rustic bread beside a warm bowl of Beefless Stew does wonders on a cold winter night.
And this artisanal loaf is so versatile that you can even have a slice of it toasted for breakfast.
How to Make this Fig and Pecan Rustic Loaf
This bread is made with a combination of bread flour and whole wheat flour. That combined with a little salt, yeast, and water will rest overnight in a bowl. I covered my bowl with plastic wrap and went to bed. Sounds like a perfect recipe. Right?
Knowing when you wake up you’ll be putting a delicious bread in the oven, and the aromas and flavors that will follow is such a great feeling. I love it!
Then in the morning all you do is to knead a little more flour into the dough, add the figs, pecans, vegan cheese cubes, and then place that on a baking dish (I used a pizza stone which worked perfectly). Once that has had a chance to rise, then you turn on your oven and bake it until it’s nice and golden on the outside.
This loaf is:
- crispy on the outside crust
- tender on the inside
- waiting for a big slab of vegan butter!
I know you’ll love it too!
I’m so into figs right now. I keep dried figs in the fridge and will grab one (or two) as an afternoon snack. They work perfectly because they’re the right amount of sweet, and they’re also loaded with fiber.
You can find dried figs in your local grocery store, either in the produce section or in the dried fruit section (by the raisins).
Artisan Whole Wheat Fig and Pecan Bread
- 2 cups bread flour
- 1 cup whole wheat flour plus additional for kneading
- 1 teaspoon salt
- 1 package active dry yeast
- 1½ cup water room temperature
- ½ cup dried figs chopped
- ½ cup pecans chopped
- ½ cup white vegan cheese optional, cubed
- In a large bowl stir together the bread flour, whole wheat flour, salt, and yeast. Add the water and stir to combine. This will be a sticky dough. Cover with plastic wrap and set aside in a draft-free place for 12 – 18 hours (overnight works perfectly).
- After the dough has rested, liberally dust a working surface with whole wheat flour and place the dough on top. Dust more flour over the top and knead the dough, adding more whole wheat flour until the dough is no longer sticky.
- Add the figs, pecans, and cubed cheese and knead these into the dough, turning the dough on top of itself to incorporate the ingredients throughout.
- Place the dough on a baking sheet covered with parchment paper (or a pizza stone works perfectly too). Dust with additional flour and cover with a sheet of waxed paper and set aside to rise for 2 hours.
- When you’re ready to bake the loaf, turn your oven to 400F and when the oven is heated, place the loaf in the oven and bake for 30-40 minutes, until the bread is crusty and golden brown.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.