23 mars 2008

Pain aux figues

Recette de Linda Collister dans Quick Breads, réalisée par Danielle



Délicieusement rustique et peu sucré

2 cups rye flour
1 cup regular whole-wheat flour or whole wheat pastry flour
3 tbsp wheat germ
3 tbsp wheat bran
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
1 tbsp dark brown sugar
1 cup chopped dry figs (on a utilisé des "black mission")
1 1/2 cup buttermilk
1 egg
2 tbsp molasses
2 tbsp butter (melted)

  1. Preheat the oven to 350 F.
  2. Put the flours, wheat germ and bran, baking soda, baking powder, salt and sugar in large bowl and mix well with a wooden spoon. Stir in the figs, then make a well at the center of the ingredients.
  3. In a separate bowl, beat the buttermilk with the egg, molasses, and melted butter. Pour into the well in the dry ingredients and mix to make a heavy and very sticky dough.
  4. Scrape the dough into a well greased loaf pan and spread evenly.
  5. Smooth the top of the loaf with a damp spatula or round-bladed knife. Bang the pan on the work surface a couple of times to remove any pocket of air, then bake for 55-60 minutes or until a skewer inserted into the center of the loaf comes out clean.
  6. Loosen the loaf with a round-bladed knife, turn it out onto a wire rack, and let it cool completely before slicing. Keep tightly wrapped and eat within 3 days. Can be frozen for up to 1 month.
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