Sourdough Fig bread with Cardamom and Nigella seeds

This sourdough fig bread with cardamom and nigella seeds made with sourdough starter has sweetness from the fig and aroma from the cardamom with hint of nuttiness from nigella seeds.

Health benefits of Fig

Figs are the perfect fruit as dessert as fresh and dry. It has tartness of berries as well as natural sugar for sweetness.

Figs contain calcium, copper, magnesium, potassium, phosphorus, and iron, as well as the vitamins A, B6, C and K. Like all fruits, they also provide fiber.

The only drawback is that dried figs are high in sugar as fruit dries the sugar condense. Still, it is good for diabetics as it will not spike the blood sugar.

Fresh figs, on the other hand, are lower in calories and sugar and provide more vitamin C and vitamin A.

Figs are known to help support your digestive and bone health.

Figs goes well with following 10 spices and herbs

All spice, pepper, cardamom, cinnamon, coriander, thyme, cloves, nutmeg, rosemary, and vanilla go well with Figs.

Cardamom aromatic spices goes well with both fresh and dried figs.

All spice, pepper, cardamom, cinnamon, coriander, thyme, cloves, nutmeg, rosemary, and vanilla go well with Figs.

Cardamom aromatic spices goes well with both fresh and dried figs.

Nigella seeds are black, drop-shaped seed with herbaceous, oregano notes used in naan, flatbread, and curries.

How to make Sourdough Fig Bread with Cardamom and nigella seeds

You need  following ingredients:

Active sourdough starter: I used bread flour and rye flour starter. If you have one in hand make yourself one using this recipe.

Artisan Bread flour : I used artisan bread flour you can use any white flours here.  (84.5% of the dough)

Spelt flour : You can use any whole grain flours of choice.  (11% of dough)

Dried figs :  I used dried Smyrna Figs. ( 36.90 % of the dough)

Cardamom : I used freshly ground cardamon from cardamom pods.

Nigella seeds : You can use as such without any toasting the seeds.

Salt : Aids in fermentation as well it helps bring out sweetness in the figs.  (1.98% of  the dough)

Water : This recipe has 84.5% hydration you can increase or decrease the hydration.

See recipe card for quantities.

How to make this bread?

First you need to make an active starter. Make it  doubles in volume before adding it into the dough.

In a large bowl add  both bread flour and spelt flour and autolyze the dough for at least 30 minutes.

Incorporate the starter and then add salt.

Do few stretches and fold.

Laminate the dough and incorporate the figs, cardamom, and nigella seeds.

After 1 hours shape the dough.

Proof overnight and then scores and bake.

Cut them only after it  cooled down completely.

Variations

Along with figs you can add raisins if you want to make it more sweet dessert bread.

Instead of cardamom, vanilla, cinnamon, and nutmeg will work well in the recipe.

I have not tried with  fresh figs; you can try that too but make sure to reduce the hydration of the dough.

How to store this bread

This bread will stay fresh for 3 days at room temperature. For long time storage you can slice them individually and freeze it. When it ready to serve thaw and re-heat it.

If you try this bread, please tag me nidhinikhil in Instagram or zestysouthindiankitchen in Facebook.

How to serve this delicious sourdough fig bread with cardamom and nigella seeds?

This bread is delicious as such.

These breads are great as toast with butter or with goat  cheese or sharp cheddar cheese.

BAKING SCHEDULE

Make starter at  8. 00 A.M

Autolyse the Flours with  water 12.30 A.M

Incorporate starter into the dough 1.00 P.M

Add salt into dough around 1.30 P.M

Stretch and fold the dough around 2.30 P.M

Then around 3.30 P.M stretch and fold and dough for second time.

Around 4.30 P.M Laminate the dough. Incorporate figs, cardamom, and nigella seeds.

First coil fold 6.30 P.M Coil fold the dough.

Pre-shape at 7.00 P.M.

Shape the dough 7.15 P.M

Cold Retard/ Refrigerator Overnight up to 14 hours

Score and bake at  7.00 A.M

Print Recipe

5 from 71 votes

Sourdough Fig bread with Cardamom and Nigella seeds

Thissourdough fig bread with cardamom and nigella seeds made with sourdough starterhas sweetness from the fig and aroma from the cardamom with hint of nuttinessfrom nigella seeds.

Prep Time5 hours hrs

Cook Time50 minutes mins

Resting the dough8 hours hrs

Total Time13 hours hrs 50 minutes mins

Course: Breakfast

Cuisine: American

Keyword: #figsourdoughbread, #sourdoughbread, Cardamom recipes

Servings: 12 servings

Calories: 202kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• Sourdough Starter
• 1 tablespoon / 15g sourdough starter
• ⅓ cup /40g all-purpose flour
• 1 tablespoon / 10g rye flour
• ¼ cup +1 tablespoon / 50g water
• Dough
• 3 cups 382.5g Bread flour
• ½ cup / 70g ½ cups Spelt flour
• ½ cup / 100g Sourdough Starter
• 1 ½ teaspoon / 9g s salt
• 11 cardamom pods
• 1 ½ cups /383.5 Water
• 1.1 cups / 167g Fig
• 1 tablespoon Nigella Seeds

Instructions

• First make Sourdough Starter
• In a bowl add 15g sourdough starter, both flours and water and mix well and set aside for 5 hours or until it doubles in volume.
• AUTOLYSE THE DOUGH
• Around 5 hours of starter making, Mix all the flours in 370 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
• MAKE DOUGH
• When starter is ready incorporate the starter into the autolyzed dough
• Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
• STRETCH AND FOLD
• Then stretch and fold the dough every 1 hour for until 2 hours.
• This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
• LAMINATE THE DOUGH
• One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle figs, cardamom, and nigella seeds on the top and fold them into a letter fold.
• COIL FOLD
• If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
• SHAPING THE DOUGH
• Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
• Work this into a round shape. Then place seam side up in a proofing basket lined well with flour.
• COLD PROOF
• After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
• SCORE AND BAKE
• When you are ready to bake preheat oven to 475°F/ 246°C.
• Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
• Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
• Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
• If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
• Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter

Video

Nutrition

Calories: 202kcal | Carbohydrates: 42g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 295mg | Potassium: 153mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.