Reading Group Gold discussion

FIG AND PEPPER BREAD
2 cups wholegrain spelt flour
2½ cups unbleached all purpose flour
2 tsp sea salt
2 tsp coarse black pepper
1 dry yeast packet
2 tbsp olive oil
1½ cups of warm water
1½ cups coarsely chopped figs

1. Whisk flour, salt, pepper, and yeast until blended (by hand or with mixer’s whisk attachment).
2. Add olive oil and warm water. Knead for 10 minutes or use hook attachment of mixer for 5 minutes, until dough is smooth and springy.
3. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough
has doubled in size.
4. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet.
5. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour.
6. Let rise, uncovered, until dough swells a little more, 10–15 minutes, or longer if the kitchen isn’t warm.
7. Place tray in 350°F oven for 40–45 minutes until crust is slightly brown and the loaf sounds hollow when tapped on the underside.
8. Cool on a wire rack.