Name: Turkish Dried Fig Bread with Walnuts
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 200 g dried figs; 300 ml warm water; 500 g bread flour; 7 g active dry yeast; 2 tbsp sugar; 1 tsp salt; 3 tbsp olive oil; 100 g walnuts; 1 tsp ground cinnamon; 1 piece egg

İncirli Ekmek represents the resourceful spirit of Turkish home baking, where dried fruits from abundant harvests were incorporated into daily breads. This tradition particularly thrived in the Aegean region where fig trees flourish. The bread offers a delightful balance of textures and flavors. Each bite delivers the chewy sweetness of rehydrated figs against the satisfying crunch of toasted walnuts, all wrapped in a tender, slightly dense crumb. The natural sugars from the figs caramelize during baking, creating pockets of concentrated sweetness throughout the loaf. A subtle hint of cinnamon adds warmth without overwhelming the fruit's natural flavor. The aroma while baking is absolutely captivating – sweet, nutty, and comforting. The finished loaf has a beautiful golden-brown crust with an inviting rustic appearance where pieces of fruit and nuts peek through. When sliced, the interior reveals a lovely marbled pattern of dark figs against the pale crumb. This versatile bread shines at breakfast with butter and honey, makes an excellent afternoon snack with Turkish tea, or serves as a sophisticated addition to a cheese board. The natural sweetness makes it appealing to children while the complex flavors satisfy adult palates.

Ingredients

Instructions

Prepare figs and yeast

Chop dried figs into small 1cm pieces, removing any tough stems. Soak them in 100ml warm water for 15-20 minutes until softened and plump. In a separate bowl, dissolve yeast and sugar in remaining 200ml warm water. Let stand for 8-10 minutes until foamy and bubbly on top. Do not use water hotter than 40°C or it will kill the yeast.
Mix dry ingredients

In a large mixing bowl, whisk together flour, salt, and cinnamon until evenly distributed. Roughly chop walnuts into chunky pieces about 5mm in size. Add chopped walnuts to the flour mixture and toss to coat them completely. Do not skip coating the nuts as this prevents them from sinking during baking.
Form initial dough

Make a well in the center of the flour mixture. Pour in the foamy yeast mixture and olive oil. Using a wooden spoon, stir from the center outward for 2-3 minutes until a shaggy dough forms. The mixture should look rough and slightly sticky at this stage. Do not overmix or the bread will become tough.
Knead with figs

Turn dough onto a lightly floured surface. Drain the soaked figs and add them to the dough. Knead for 8-10 minutes using the heel of your hand, incorporating the figs evenly throughout. The dough should become smooth and elastic, passing the windowpane test. Do not add too much extra flour or the bread will be dense.
First rise

Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp kitchen towel and let rise in a warm place for 60-75 minutes until doubled in size. The dough should spring back slowly when gently poked with your finger. Do not let it over-rise or the texture will be too airy.
Shape and second rise

Punch down the risen dough gently to release air bubbles. Shape into a round loaf or oval and place on a parchment-lined baking sheet. Cover loosely with a towel and let rise for 30-40 minutes until puffy but not doubled. The loaf should feel springy to the touch. Do not rush this second rise or the bread will be dense.
Prepare and bake

Preheat oven to 200°C during the last 10 minutes of rising. Beat the egg with 1 tbsp water and brush gently over the loaf surface. Make 3-4 shallow diagonal slashes across the top with a sharp knife. Bake for 35-40 minutes until deep golden brown and hollow-sounding when tapped. Do not open the oven door during the first 25 minutes.

Tips

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Cooking Tips

Toast the walnuts lightly in a dry pan for 2-3 minutes before adding them to enhance their flavor and prevent them from becoming soggy during baking.

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Alternatives

Replace figs with chopped dates or dried apricots for different flavors, though cooking time may vary slightly as these fruits have different moisture contents.

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Serving & Storage

Serve sliced with butter, honey, or Turkish kaymak for breakfast. Store wrapped in cloth for up to 3 days, or freeze sliced portions for up to 3 months.