Fig and hazelnut bread

Recipe from Jeanette Sjöö, Young Baker of the Year 2007.

2 ½ dl water, approx. 35°C
8 g dry yeast
½ dl golden syrup
1 tsp salt
50 g margarine
2 ½ dl wholemeal flour
1 dl sifted rye flour
6 ½ dl wheat-flour
50 g (1 dl) chopped hazelnuts
50 g (1 dl) sunflower seeds
80 g chopped dried figs
Sunflower seeds, rolled oats, sesame seeds and linseeds for the food holder

Apart from the nuts, sunflower seeds and figs, mix all the ingredients and knead into a smooth, shiny dough. The dough is ready when it can be stretched without breaking. Add the rest of the ingredients. Allow to stand for 15 minutes.

Shape the dough to suit, eg plait. Grease the Omnia food holder with margarine and thoroughly dust with a mix of sunflower seeds, rolled oats, sesame seeds and linseeds (alternatively dust with breadcrumbs or flour). Place the dough in the food holder and allow to rest for approx 1 hour. Bake on a low heat for one hour.