The flavour of this coffee fig loaf with the Camembert is a pairing made in heaven.
- Takes 1 hr 15 mins + rising
- Makes 1
- 625ml bread flour + extra
- 250ml rye flour
- 10ml salt
- 10g packet instant yeast
- 45ml brown sugar
- 30ml cocoa powder
- 375ml lukewarm milk
- 45ml strong coffee, cooled
- 30ml butter, melted + extra
- 150g dried figs, chopped
- 2 x 125g Camemberts
- Mix together the flours, salt, yeast, sugar and cocoa and make a well in the centre. Mix the milk, coffee and butter and add to the dry ingredients. Mix until combined.
- Turn out onto a floured surface and knead the figs in for about 8 minutes until smooth and elastic. Place in a greased bowl and rub the top of the dough with oil. Cover with plastic wrap and leave to rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough. Shape into a 50cm log and make a long slit through the middle, leaving the ends intact. Twist the two pieces over each other on a baking paper lined tray and insert one Camembert into the middle. Brush with extra butter. Leave to rise for 45 minutes.
- Preheat oven to 180°C. Place the bread in the oven with the extra Camembert (you’ll need it!) and sprinkle water into the oven. Bake for about 45 minutes or until cooked. Serve warm.
Optional: Combine 15ml Maldon salt and 15ml instant coffee and sprinkle over, before it goes into the oven.
Variation: Shape the dough into golf ball-size balls (in step 3) and place around the Camemberts to form two round party breads (continue with step 3). Sprinkle with sesame seeds before they go into the oven.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: May, 2017