Bread with figs, plums and nuts

  • 25 minutes
  • cooking icon 35 minutes
  • 1 hours 15 minutes


For 1 bread(s)

  • 300 g

  • 50 g

    Soubry 6-grain flour

  • 210 g


  • 10 g

    granulated sugar

  • 20 g

    fresh yeast

  • 10 g

    lard or unsalted butter at room temperature

  • 9 g


  • 2 tbsp

    walnut oil (optional)


  • 60 g

    dried figs

  • 60 g

    dried prunes

  • 150 g


Donker brood 2kg NL

Mix for Dark bread (9 cereals)

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This mix forms a delicious composition for dark bread. Based on wheat, rye, barley, corn, buckwheat, spelt, soy, sesame seeds, linseeds and sunflower seeds. Full of fibre and rich in taste!


  1. Dissolve the yeast in the water. Mix with the flours. Then add salt and sugar. When the dough has formed, knead in the butter or lard as well. Continue to knead it into a smooth dough.
  2. Chop the nuts, prunes and figs. Then break your dough into small pieces and sprinkle with the nuts and fruit. Press everything together well and knead a little more until everything is evenly distributed. Cover the dough with a kitchen towel and allow to rest for 15 minutes.
  3. Press the dough flat and roll into a firm ball. Allow to rise for 60 minutes, covered with a kitchen towel.
  4. Preheat the oven to 220°C. If necessary, gently brush the dough ball with the nut oil before baking. Bake for 35 minutes. Remove from the oven and allow to cool on a wire rack.


This is a delicious bread to accompany a cheese dish.

Related recipes

View all recipes

Subscribe for more baking inspiration