warm water (85-100°)
active dry yeast
sprouted red wheat flour, plus more for dusting
sprouted rye flour
chopped dried figs
toasted and chopped walnuts
Pre-heat oven to 375°.
Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved.
Let stand about 5 minutes until bubbly.
Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl.
Add yeast mixture and blend with hands until a ragged dough forms.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Transfer dough to a clean bowl that has been coated lightly with olive oil.
Cover loosely with plastic wrap.
Let dough rise in a warm place until doubled in bulk (about 1 hour).
Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs.
Shape dough into a ball.
Pull seams in toward bottom to stretch and smooth the top.
Brush a baking sheet lightly with olive oil.
Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap.
Let dough rise again in a warm place until almost doubled in bulk.
Bake bread about 30 minutes until light golden brown.
Loosely tent with foil and bake another 20-30 minutes.
Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped.
Transfer bread to a wire rack and cool completely before slicing.