Fig Bread

(*) Ingredients for three to four small loaves You can bake it well in stock, because the fruits keep the bread juicy for a long time. If you want to keep it for several weeks, you should freeze it wrapped in aluminum foil.

Put figs, plums and raisins in a baking bowl, cover with 1.25 liters of hot water and soak for one night. Now pour off the liquid through a sieve. There should be about three quarters of a liter left. Remove the seeds from the plums, cut them into coarse cubes like the figs and apricots, and mix them with the raisins.

Fill both types of flour in the wide bowl of the food processor.

Melt the yeast in a cup with a dash of lukewarm soaking liquid, add the sugar and pour in with vigor – the liquid will mix with a little flour.

Cover with a dish and let rest for ten minutes – this will wake up the yeast and put it to work.

Later add the salt and a little grated lemon peel, turn on the machine and run on medium speed. While doing this, add leisurely as much of the remaining soaking liquid until you have a pleasant, smooth dough that pulls well away from the side of the bowl. Remove the dough from the wide bowl with floured hands, roll it briefly and let it rise with the lid closed for about two to three hours.

Turn the dough, which has now tripled in volume, out onto the surface and press it flat, the f

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