Comments on: Fig and Fennel Bread with Rye Sourdough

By: Haley J.

Haley J. — Sat, 06 Jun 2009 21:04:40 +0000

I have quite a few leftover dried figs from making Christopsomos that I have been wondering to use in. This will be perfect! I love the flavor combo of fig and fennel.

By: Caitlin

Caitlin — Sat, 06 Jun 2009 12:14:31 +0000

I’m glad you didn’t have to resort to skydiving This looks wonderful, and challenges are always good, right?

By: Jacqueline

Jacqueline — Sat, 06 Jun 2009 02:48:27 +0000

I’m all for breads that are intensely fennely and figgy. Maybe I could have several thin slices instead of just one?

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Fri, 05 Jun 2009 13:52:47 +0000

Once I pulled the shoot and just floated I loved the sky dive. It was the whizzing free fall that everybody else loves that didn’t appeal to me.

But this bread, that appeals right off the bat to me!

I do like the idea of the three tries, sure that could be changed to suit differing needs. Except so often I seem to need more than three tries ;o)

By: Margie

Margie — Fri, 05 Jun 2009 04:23:41 +0000

This sounds so divine.

By: MC

MC — Thu, 04 Jun 2009 22:34:37 +0000

Just gorgeous, Susan! I’ve made fig breads with fennel seeds before but never with rye. I can’t wait to try it… It must be delicious with a nice goat cheese and a dribble of honey.

By: Claire

Claire — Thu, 04 Jun 2009 18:00:54 +0000

Looks lovely! It’s fun working with a recipe until you get it just the way you like it. Figs are one of my favorite fruits to throw into breads. Do you have a favorite variety?

By: Toni

Toni — Thu, 04 Jun 2009 16:02:22 +0000

I love your comment on skydiving!

Well, I know that I like this bread – I buy it from my local bakery. I have a ton of fennel seeds just waiting for me to use them. The only thing to buy is the semolina flour, and I have to go to the store today.

I’ve just run out of excuses…….

By: Tal Nanus

Tal Nanus — Thu, 04 Jun 2009 14:33:19 +0000

Looks great!
Is it possible to use non-diastatic malt powder instead of barley malt syrup? and if it is, what is the relation?

By: elra

elra — Thu, 04 Jun 2009 13:47:34 +0000

Nice quote Susan, both your version and Mr. Thomson’s. I still haven’t made a new starter yet. So this bread will have to put on hold (sad). Sounds really delicious, and I like both the fennel seeds and the fig.