Buckwheat sourdough bread with figs
220 g of buckwheat flour
80 g wholemeal flour
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon cinnamon
2 tablespoons ground flaxseeds
2 tablespoons of beer yeast flakes
2 tablespoons sesame
120 g of dried figs
3 tablespoons walnut oil
2/3 cup sourdough yeast (the recipe)
Or 1 tablespoon of baking yeast powder
Approximately 180 ml of warm water
Sift the flours and mix them in a bowl with all the other dry ingredients and spices. Stir with a fork to aerate and make a well in the middle.
Dissolve 150 grams of natural sourdough with the sugar and a little warm water. Pour this in the middle of the dry mixture. Also add a little warm water (about ½ cup). Knead a soft, smooth dough. Shape into a ball, put it back in the bowl, sprinkle with flour and cover with a plastic wrap and a clean cloth. Let the dough rest in a warm place. Allow 6 to 8 hours for this, so it is best to do this step the day before.
The next day, knead the bread again. Shape it as preferred. Make drawings with the point of a sharp knife. Let stand 1 more hour.
Bake the sourdough bread at 210°C for 10 to 15 minutes, then lower the temperature to 180°C. Bake about 50-60 minutes in total. Cool on a wire rack before serving.