Rye Bread With Figs

Tried and tested with Bosch 4D Hot Air Steam Oven

Visit Bosch Experience Centreand Book Private Tour

• 320g bread flour
• 140g rye flour
• 6g yeast
• 20g muscovado sugar
• 2g salt
• 210ml water
• 100g cream cheese
• 20g butter
• dried figs, finely chopped

1) Preheat the oven to 38˚C.

2) Knead all ingredients, except the figs, with the kitchen machine at medium speed for 5 minutes. Then add the figs, knead for another 7 minutes.

3) Place the dough into a large greased bowl. Cover with cling wrap and put it into steam oven with Dough Proving mode 38˚C to rise for 45 minutes.

4) Remove and pat the dough to exhaust the air inside. Divided the dough into two portions, set for 10 minutes.

5) Shape the dough and dust with flour, place on baking tray. Place in the oven to prove for 30 minutes.

6)Preheat Steam Oven to 200℃ in 4D HotAir mode

7) Bake the bread at level 2 of the oven for 15 minutes. Remove bread from oven after baking and place on wire rack to cool before serving.

Tips:You may use other kinds of semi-dried fruits to substitute the figs for a different flavour.

Fermentation:

Dough proving 38˚C

Proving time: 45 mins + 30 mins

Baking:

4D HotAir 200˚C

Cooking time: 15 mins

(Preheated oven)