Explore variations · 12 →Jump to ingredients & method ↓

View

Measurements

Date and fig bread

Name: Date and fig bread
Yield: 2 small loaves, about 20 slices total
Cuisine: International
Ingredients: 400 g Strong wholemeal wheat flour; 100 g Strong white bread flour; 350 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 50 g Unsalted butter Softened.; 15 g Flour for shaping Use sparingly.; 20 g Black treacle; 75 g Soft dried figs Ready-to-eat; remove hard stems and chop into 1 cm pieces.; 75 g Soft dried dates Pitted weight; chop into 1 cm pieces.; 10 g Butter for the tins

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Baking time: 30–40 min
Cuisine / style: International

International · Wholegrain bread

Date and fig bread

Two small wholemeal loaves with soft dates, figs and a little dark treacle. The fruit is folded into the developed dough before shaping.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	400 g
Dough	Strong white bread flour	100 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Softened.
Handling	Flour for shaping	15 g	Use sparingly.
Dough	Black treacle	20 g
Inclusions	Soft dried figs	75 g	Ready-to-eat; remove hard stems and chop into 1 cm pieces.
Inclusions	Soft dried dates	75 g	Pitted weight; chop into 1 cm pieces.
Handling	Butter for the tins	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Two loaf tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Each 20×10×7 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 30–40 min

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Plan for: 355 min total; 40 min active

Method

01 · Hydrate the flours and rest
22–25 min
Use: Strong wholemeal wheat flour; Strong white bread flour; Water; Fine salt; Instant dried yeast; Black treacle
Mix both dough flours with the water, salt and yeast and treacle until evenly moistened. Cover and leave for 20 minutes.
Ready when: No dry flour remains and the wholemeal dough begins to soften.
01 Date and fig breadRest the mixed wholemeal dough.
02 · Develop the dough with its measured fats
10–13 min
Use: Unsalted butter
Work the softened butter into the dough. Knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The dough becomes smooth and stretches before tearing.
02 Date and fig breadKnead the butter into the dough.
03 · Let the dough rise
60–90 min
Use:
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Ready when: The dough looks aerated and has roughly doubled in volume.
03 Date and fig breadLet the dough rise until airy.
04 · Fold in dates and figs
4–6 min
Use: Soft dried figs; Soft dried dates
Press the dough gently into a thick rectangle. Scatter the chopped figs and dates over it. Fold the edges over the additions and knead gently for 2–3 minutes.
Ready when: The additions are distributed throughout the dough, without a dense fruit pocket.
04 Date and fig breadFold in the chopped dates and figs.
05 · Divide and shape two tin loaves
8–12 min
Use: Flour for shaping; Butter for the tins
Grease two 20×10×7 cm loaf tins with the separate butter. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 544 g each. Pat each into a short rectangle, roll into a log and pinch the seam closed. Place seam-side down in the tins.
Ready when: Both tins contain one evenly shaped log.
05 Date and fig breadDivide and shape two small loaves.
06 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
06 Date and fig breadProof until both loaves are puffy.
07 · Bake until the bread centre is set
30–40 min
Use:
Bake both tins together for 30–40 minutes. Cover loosely with foil if the surface darkens early. Check the bread in the thickest part with a probe, avoiding fruit.
Ready when: The bread centre reaches about 95°C and the base is firm and browned.
07 Date and fig breadBake both loaves until their centres are set.
08 · Cool fully before slicing
90 min
Use:
Leave the loaves in their tins for 10 minutes, then turn out onto a rack for at least 80 minutes more. Slice only when the centre is cool.
Ready when: The crumb holds together around the additions.
08 Date and fig breadTurn out and cool fully.

What to look for

Stage	Look / feel for	Needs attention
Hydrate the flours and rest	No dry flour remains and the wholemeal dough begins to soften.
Develop the dough with its measured fats	The dough becomes smooth and stretches before tearing.
Let the dough rise	The dough looks aerated and has roughly doubled in volume.
Fold in dates and figs	The additions are distributed throughout the dough, without a dense fruit pocket.
Divide and shape two tin loaves	Both tins contain one evenly shaped log.
Proof and heat the oven	The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set	The bread centre reaches about 95°C and the base is firm and browned.
Cool fully before slicing	The crumb holds together around the additions.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough tears around the additions.	Large pieces or forceful mixing damage the developed dough.	Tuck loose pieces inside and pinch small tears closed.	Chop the additions into small pieces and fold them in gently.
The surface browns while the centre is still soft.	Exposed additions cook faster than the bread centre.	Cover loosely with foil and continue to the centre-temperature and base cues.	Check from the lower stated bake time and keep most additions inside the dough.

Storage: Wrap once fully cool and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months.; Contains: wheat, milk, sulphites if present in the dried fruit.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two small loaves and two slices show dates and figs in a wholemeal crumb. — Date and fig bread, ready to slice.

Recipe

Date and fig bread

Two small wholemeal loaves with soft dates, figs and a little dark treacle. The fruit is folded into the developed dough before shaping.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	400 g
Dough	Strong white bread flour	100 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Softened.
Handling	Flour for shaping	15 g	Use sparingly.
Dough	Black treacle	20 g
Inclusions	Soft dried figs	75 g	Ready-to-eat; remove hard stems and chop into 1 cm pieces.
Inclusions	Soft dried dates	75 g	Pitted weight; chop into 1 cm pieces.
Handling	Butter for the tins	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Two loaf tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Each 20×10×7 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Allow: 355 min total; 40 min active

How do I make it?

Hydrate the flours and rest
22–25 min
Mix both dough flours with the water, salt and yeast and treacle until evenly moistened. Cover and leave for 20 minutes.
Rest the mixed wholemeal dough.
Ready when: No dry flour remains and the wholemeal dough begins to soften.
Develop the dough with its measured fats
10–13 min
Work the softened butter into the dough. Knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead the butter into the dough.
Ready when: The dough becomes smooth and stretches before tearing.
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Let the dough rise until airy.
Ready when: The dough looks aerated and has roughly doubled in volume.
Fold in dates and figs
4–6 min
Press the dough gently into a thick rectangle. Scatter the chopped figs and dates over it. Fold the edges over the additions and knead gently for 2–3 minutes.
Fold in the chopped dates and figs.
Ready when: The additions are distributed throughout the dough, without a dense fruit pocket.
Divide and shape two tin loaves
8–12 min
Grease two 20×10×7 cm loaf tins with the separate butter. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 544 g each. Pat each into a short rectangle, roll into a log and pinch the seam closed. Place seam-side down in the tins.
Divide and shape two small loaves.
Ready when: Both tins contain one evenly shaped log.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Proof until both loaves are puffy.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set
30–40 min
Bake both tins together for 30–40 minutes. Cover loosely with foil if the surface darkens early. Check the bread in the thickest part with a probe, avoiding fruit.
Bake both loaves until their centres are set.
Ready when: The bread centre reaches about 95°C and the base is firm and browned.
Cool fully before slicing
90 min
Leave the loaves in their tins for 10 minutes, then turn out onto a rack for at least 80 minutes more. Slice only when the centre is cool.
Turn out and cool fully.
Ready when: The crumb holds together around the additions.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough tears around the additions.	Large pieces or forceful mixing damage the developed dough.	Tuck loose pieces inside and pinch small tears closed. Chop the additions into small pieces and fold them in gently.
The surface browns while the centre is still soft.	Exposed additions cook faster than the bread centre.	Cover loosely with foil and continue to the centre-temperature and base cues. Check from the lower stated bake time and keep most additions inside the dough.

Useful recipe notes

Storage: Wrap once fully cool and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months.

Contains: wheat, milk, sulphites if present in the dried fruit.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Date and fig bread at a glance

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Baking time: 30–40 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough looks aerated and has roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong wholemeal wheat flour	400 g	80%
Strong white bread flour	100 g	20%
Water	350 g	70%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	50 g	10%
Black treacle	20 g	4%
Soft dried figs	75 g	15%
Soft dried dates	75 g	15%

Method

01 · Hydrate the flours and rest

02 · Develop the dough with its measured fats

03 · Let the dough rise

04 · Fold in dates and figs

05 · Divide and shape two tin loaves

06 · Proof and heat the oven

07 · Bake until the bread centre is set

08 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Hydrate the flours and rest

Develop the dough with its measured fats

Let the dough rise

Fold in dates and figs

Divide and shape two tin loaves

Proof and heat the oven

Bake until the bread centre is set

Cool fully before slicing

What can go wrong, and how can I fix it?

Date and fig bread at a glance