Red Fife, Rye and Fig Bread
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 8
  • 1½ cups lukewarm water
  • ⅓ cup honey, divided
  • 1 tbsp instant dried yeast
  • 2½ cups all purpose flour (plus more for dusting)
  • 1 cup rye flour
  • 1 cup stone-ground whole wheat flour (preferably Red Fife)
  • ½ cup canola oil
  • 2 tsp salt
  • ¾ cup roughly chopped dried calimyrna figs
  1. In a small bowl, combine the water, 2 tbsp of the honey, and yeast. Stir until the yeast dissolves, then set aside to proof for five minutes.
  2. In the meantime, combine the all-purpose, rye and Red Fife flours in a large bowl. Set aside.
  3. Once the yeast mixture is foamy, add in the canola oil, salt and remaining honey. Add to the flour mixture and stir until the dough begins to come together.
  4. Turn out onto a clean surface dusted with all-purpose flour and knead for about 10-15 minutes, until you have a soft elastic dough, dusting with additional flour as needed to keep from sticking. Add chopped figs and knead until the figs are evenly distributed throughout the dough.
  5. Shape the dough into a ball, and place in a lightly oiled large mixing bowl. Cover with a clean dishtowel, and place in a warm draft-free spot until doubled in size (this should take about an hour to an hour and a half, depending on how warm said draft-free spot is).
  6. Turn the dough out onto your work surface. Punch it down, and knead it a couple of times. Let the dough rest for a minute or two, then shape into a ball (or any other shape you might prefer). Place on a baking sheet which has been lined with parchment paper, then cover and return it to a warm draft-free spot to rise until doubled again, about 45-50 minutes.
  7. Preheat oven to 400F. Uncover the loaf and, using a sharp knife, cut two or three shallow slits through the top.
  8. Bake in preheated oven for 20-30 minutes, or until loaf is browned, crusty and makes a hollow sound when tapped on the bottom.
Recipe by Crumb: A Food Blog at