Moroccan Fig No-Knead Bread

Moroccan Fig No-Knead Bread - 2 Guiding Stars

Active Time

15 min.

Total Time

15 hours

Servings

12 (73 g)

If your store doesn’t carry ras el hanout, a delicious North African spice blend, try making your own! The base components are common to many well-stocked kitchen cupboards.

Ingredients

1½ cups whole-wheat flour
1½ cups bread flour
½ tsp. active dry yeast
1½ tsp. salt
1 tsp. curry powder
1 tsp. ras el hanout
¾ cup dried figs, chopped
¾ cup skim milk
¾ cup water

Directions

Whisk together the flours, yeast, salt, spices, and figs.
Stir in the milk and water until the dough forms ball.
Cover the bowl with plastic wrap or a damp towel and let rise in a warm room (around 70ºF) for 12-15 hours.
After the dough has risen, scrape it out of the bowl and onto a lightly floured surface. Fold it a couple of times, then shape into a round loaf. Place loaf on parchment paper and return to your bowl, again covering bowl with plastic wrap or a damp towel. Let rise until doubled in volume (1-2 hours). (Cooler temps need longer proof times.)
While the dough is almost done proofing, place a large, heavy-bottomed, oven-proof, lidded pan in oven and preheat to 400ºF (20 minutes).
When dough is done proofing and oven is hot, score the top of the loaf deeply with a very sharp knife. Transfer onto parchment paper, place in preheated pan, and cover. Bake until loaf reaches an internal temperature of 195ºF (50 minutes), keeping the oven closed during the full bake time.
Remove from the pan and let cool for at least 1 hour before cutting and serving, warm or cool.

Nutritional analysis per serving: Calories 140; Total Fat 1g (1% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 300mg (13% DV); Total Carbohydrate 30g (11% DV); Dietary Fiber 3g (11% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 4% DV; Manganese 35% DV; Selenium 30% DV; Niacin 15% DV.