Whole Wheat Bread with Garlic and Figs

Ingredients

• 1 head of garlic
• 150 ml olive oil
• Sea salt
• 4 fresh figs
• 400 g spelt whole wheat flour
• 1 packet dry yeast
• 2 tsp Honey
• 50 g flax seeds
• 50 g rolled oats
• 50 g sunflower seeds
• 1 tsp salt
• 1 tsp ground cumin

Instructions

1. 1.

   Trim the top of the garlic head and place it in a bowl with olive oil. Sprinkle lightly with sea salt and roast in a preheated oven at 175 °C (convection: 150 °C; gas: level 2) for about 20 minutes. Remove, let cool, then press each clove out of its skin. Reserve the garlic‑oil. Wash and quarter the figs.

2. 2.

   Mix flour with yeast and 1 tsp honey, then knead with ~175 ml lukewarm water. Add more water or flour as needed. Place in a bowl, cover with a cloth, and let rest for about an hour in a warm spot.

3. 3.

   Combine flax seeds, sunflower seeds, and rolled oats. Mix roughly two‑thirds of this blend with the remaining honey, salt, and cumin into the dough. Knead vigorously for another 5–10 minutes until the dough is soft and elastic. Shape into a loaf and roll it in the remaining seeds.

4. 4.

   Line a baking sheet with parchment paper, place the loaf on top, and score it several times with a knife. Press the garlic and figs into the scored cuts and cover; let rest for another 30 minutes.

5. 5.

   Place a bowl of hot water in the oven, brush the bread with 2 Tbsp of the reserved garlic‑oil, and bake in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for 15 minutes. Reduce the temperature to 200 °C (convection: 180 °C; gas: level 3) and bake for an additional 50 minutes.

6. 6.

   Remove from the oven and serve immediately while fresh.