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Cardamom Fig Whole Grain Bread Recipe

Cardamom Fig Whole Grain Bread Recipe

Learn how to make this homemade Cardamom Fig Whole Grain Bread with the perfect balance of aromatic spice and sweet fruit. This easy baking recipe combines nutritious whole grains with the exotic flavors of cardamom and dried figs for a nutritious bread that's perfect for breakfast or alongside your favorite cheese.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot captures a rustic loaf of Cardamom Fig Whole Grain Bread with its beautifully cracked crust displaying a deep amber hue. A cross-section reveals the bread's hearty texture studded with plump fig pieces that glisten against the nutty whole grain background. Soft natural morning light highlights the bread's varied textures, from the crunchy crust to the tender, moist interior. The loaf rests on a weathered wooden board beside scattered whole cardamom pods, fresh figs cut open to reveal their jewel-like centers, and a small pot of honey with a wooden dipper. A linen napkin in natural cream adds warmth to the composition, while a slice spread with a thin layer of cultured butter shows the perfect serving suggestion.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">25g honey</li><li class="ingredients-single-item">30g olive oil</li><li class="ingredients-single-item">350ml warm water (around 38°C)</li><li class="ingredients-single-item">1 tbsp ground cardamom (freshly ground if possible)</li><li class="ingredients-single-item">150g dried figs, chopped</li><li class="ingredients-single-item">30g rolled oats, for topping</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Bread proofing basket or bowl</li><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Baking parchment</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the whole wheat flour, bread flour, and salt. Whisk together thoroughly to ensure even distribution of the salt, which is crucial for proper fermentation and flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate small bowl, dissolve the yeast and honey in the warm water. Let it sit for about 5-10 minutes until foamy. This indicates your yeast is active and ready to work its magic. The temperature of the water is critical – too hot will kill the yeast, too cold will make it sluggish.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your flour mixture and pour in the yeast mixture and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms. The whole wheat flour absorbs moisture differently than refined flour, so be patient with this process.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the ground cardamom to the dough and knead for 8-10 minutes by hand on a lightly floured surface (or 5-6 minutes with a stand mixer fitted with a dough hook). The dough should become smooth and elastic, though it will remain somewhat tacky due to the whole grains. The cardamom needs this kneading time to release its aromatic oils throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the chopped dried figs until evenly distributed throughout the dough. Be careful not to tear the dough as you incorporate them. If the figs are very dry, you can soak them in warm water for 10 minutes and pat dry before adding to make them more tender in the finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1.5-2 hours, or until doubled in size. Whole grain doughs typically take longer to rise than white flour doughs due to the bran cutting through the gluten strands.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn onto a lightly floured surface and shape into a round loaf. The key here is to create tension on the surface of the dough by pulling the edges toward the bottom and pinching them together.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped dough, seam side up, in a floured proofing basket or a bowl lined with a well-floured kitchen towel. Cover and let rise again for about 45-60 minutes, or until the dough springs back slowly when gently poked with a finger.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough is on its second rise, preheat your oven to 230°C (450°F). If using a Dutch oven, place it in the oven during preheating. This high initial temperature creates steam that contributes to a beautiful crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, gently turn the dough out onto a piece of parchment paper. Brush the top lightly with water and sprinkle with rolled oats, gently pressing them into the surface so they adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Using a sharp knife or bread lame, score the top of the loaf with a pattern of your choice. This isn't just decorative – scoring allows the bread to expand properly during baking and controls where the steam escapes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Carefully transfer the dough on the parchment paper to the preheated Dutch oven (or onto a baking stone). Cover with the lid if using a Dutch oven. Bake for 20 minutes covered, then remove the lid and reduce the temperature to 200°C (400°F). Continue baking for another 20-25 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer the baked bread to a wire rack and let it cool completely before slicing, at least 1-2 hours. This resting period is crucial as the bread continues to cook internally and the crumb structure sets. Cutting too soon will result in a gummy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once cooled, slice and enjoy with a spread of butter, honey, or alongside your favorite cheese. The cardamom flavor will have mellowed beautifully while still imparting its distinctive warmth, and the figs will add bursts of natural sweetness throughout the hearty loaf.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cardamom Fig Whole Grain Bread Recipe?

This bread combines 300g whole wheat flour, 200g bread flour, salt, yeast, honey, olive oil, warm water, ground cardamom, chopped dried figs, and rolled oats for topping. The cardamom provides aromatic warmth while dried figs add natural sweetness throughout the hearty loaf.

How to cook Cardamom Fig Whole Grain Bread Recipe at home?

Learn how to cook Cardamom Fig Whole Grain Bread by mixing flours with salt, adding yeast activated in warm water with honey, incorporating olive oil and cardamom, kneading until elastic, folding in dried figs, letting it rise twice, and baking in a hot Dutch oven or on a baking stone until golden brown with a hollow sound when tapped.

What's the best way to serve whole grain bread with cardamom and figs?

This aromatic bread pairs wonderfully with cultured butter, honey, or cream cheese for breakfast. For a savoury option, serve alongside soft cheeses like brie or goat cheese. It also makes excellent toast and can be transformed into a luxurious French toast for a special brunch.

Can I use fresh figs instead of dried figs in this bread recipe?

Fresh figs aren't recommended as direct substitutes as they contain too much moisture, which can affect the bread's texture. If you want to use fresh figs, reduce the amount by half, remove excess moisture, and expect a softer texture in the finished loaf with less pronounced fig flavour.

How should I store homemade cardamom spiced bread to maintain freshness?

Once completely cooled, store the bread at room temperature wrapped in a clean tea towel or beeswax wrap for 2-3 days. For longer storage, slice the entire loaf and freeze in an airtight container with parchment paper between slices for up to 3 months. Toast frozen slices as needed.

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The whole wheat flour absorbs moisture differently than refined flour, so be patient with this process." }, { "@type": "HowToStep", "name": "Add spice and knead", "text": "Add the ground cardamom to the dough and knead for 8-10 minutes by hand on a lightly floured surface (or 5-6 minutes with a stand mixer fitted with a dough hook). The dough should become smooth and elastic, though it will remain somewhat tacky due to the whole grains. The cardamom needs this kneading time to release its aromatic oils throughout the dough." }, { "@type": "HowToStep", "name": "Add figs", "text": "Gently fold in the chopped dried figs until evenly distributed throughout the dough. Be careful not to tear the dough as you incorporate them. If the figs are very dry, you can soak them in warm water for 10 minutes and pat dry before adding to make them more tender in the finished bread." }, { "@type": "HowToStep", "name": "First rise", "text": "Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1.5-2 hours, or until doubled in size. Whole grain doughs typically take longer to rise than white flour doughs due to the bran cutting through the gluten strands." }, { "@type": "HowToStep", "name": "Shape the loaf", "text": "Once doubled, gently punch down the dough to release excess air bubbles. Turn onto a lightly floured surface and shape into a round loaf. 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Brush the top lightly with water and sprinkle with rolled oats, gently pressing them into the surface so they adhere." }, { "@type": "HowToStep", "name": "Score the loaf", "text": "Using a sharp knife or bread lame, score the top of the loaf with a pattern of your choice. This isn't just decorative – scoring allows the bread to expand properly during baking and controls where the steam escapes." }, { "@type": "HowToStep", "name": "Bake the bread", "text": "Carefully transfer the dough on the parchment paper to the preheated Dutch oven (or onto a baking stone). Cover with the lid if using a Dutch oven. Bake for 20 minutes covered, then remove the lid and reduce the temperature to 200°C (400°F). Continue baking for another 20-25 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom." }, { "@type": "HowToStep", "name": "Cool completely", "text": "Transfer the baked bread to a wire rack and let it cool completely before slicing, at least 1-2 hours. This resting period is crucial as the bread continues to cook internally and the crumb structure sets. Cutting too soon will result in a gummy texture." }, { "@type": "HowToStep", "name": "Serve and enjoy", "text": "Once cooled, slice and enjoy with a spread of butter, honey, or alongside your favorite cheese. The cardamom flavor will have mellowed beautifully while still imparting its distinctive warmth, and the figs will add bursts of natural sweetness throughout the hearty loaf." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Marisa Gonzales", "datePublished": "2024-05-10", "reviewBody": "Perfect balance of spice and sweetness! The cardamom adds such a wonderful aroma, and the figs provide little pockets of sweetness throughout the loaf. This bread has become a weekend staple in our home.", "name": "Wonderful Aromatic Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Khalidi", "datePublished": "2024-05-08", "reviewBody": "Excellent with cheese and honey! I served this bread with a cheese platter at a dinner party and everyone wanted the recipe. The cardamom flavor is subtle but distinct, and the texture is perfect - hearty but not too dense.", "name": "Impressive Dinner Party Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Lindberg", "datePublished": "2024-05-05", "reviewBody": "Made this three times already! Each time it turns out perfect. I especially appreciate the detailed instructions about shaping and scoring - those tips made a big difference in the final appearance and texture.", "name": "Consistently Perfect Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-02", "reviewBody": "Best breakfast toast ever! This bread toasts beautifully and the cardamom fragrance becomes even more pronounced. I love it with a thin spread of cultured butter as suggested. The whole grain aspect makes it satisfying without being heavy.", "name": "Perfect Morning Toast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elise Dupont", "datePublished": "2024-04-28", "reviewBody": "Family requested weekly batch! The fragrant dough filled our kitchen with the most beautiful aroma while baking. I was worried it might be too complex for a beginner baker, but the instructions were so clear that it turned out perfectly on my first try.", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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