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Make one 9-inch round loaf
1 cup warm water (105F to 115F)
1/3 cup honey
2 envelopes dry yeast
2 cups (or more) unbleached all purpose flour
1 1/2 cups whole wheat flour
2 tablespoons olive oil
2 tablespoons fennel seeds, lightly crushed in mortar with pestle
2 1/2 teaspoons salt
1 teaspoon ground ginger
1 8-ounce package dried Calimyrna figs, diced
Combine water and honey in processor.
Sprinkle yeast over, let stand 8 minutes. Add 2 cups all
purpose flour, whole wheat flour, oil, fennel seeds, salt
and ginger. Process until dough comes away from sides of
bowl. Turn out dough onto lightly floured work surface. Sprinkle
figs over. Knead gently until dough is smooth and elastic,
sprinkling lightly with more all purpose flour if sticky,
about 5 minutes. Shape dough into ball.
Lightly flour heavy large baking sheet. Transfer dough to sheet; flatten
to 6-inch round. Cover with plastic. Let dough rise in warm area until
almost doubled, about 2 1/4 hours.
Preheat oven to 375F. Bake until bread is brown and sounds hollow when
tapped on bottom, about 50 minutes. Transfer to rack and cool.
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