Fig and Almond Bread

Sift the rye flour and wheat flour into a bowl.

Make a well in the center, crumble the fresh yeast into it, add the sugar and 2 tbsp lukewarm water, and stir until smooth.

Cover the bowl and let the yeast pre-dough rest for 15 minutes.

Add 260 ml lukewarm water, salt, ground cloves and sunflower oil, and mix roughly.

Knead the dough vigorously on a floured surface for about 8 minutes.

Remove any hard stems from the dried figs, halve the figs, rinse briefly with warm water, drain, and lightly dust with a little flour.

Add the figs and peeled almonds to the dough and knead them in evenly.

Line a baking sheet with parchment paper, shape the dough into a round loaf, lightly moisten the surface and place it on the sheet.

Cover the dough and let it rise for about 105 minutes until noticeably risen.

Preheat the oven in time to 200 °C top/bottom heat (convection 180 °C).

Score the loaf with a cross-cut and brush with egg white.

Bake the bread on the middle rack for 40–45 minutes.

Remove the fig bread from the oven and let it cool completely on a wire rack.