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Healthy Baking and Desserts - Tasting the Future

Almond, Mission Fig, and Golden Raisin Bread

In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make healthy whole grain bread with almonds, dried figs and golden raisins. He adds extra flavor by using the liquid from the soaked fruit as the moisture in the bread. Chef Brown chops the almonds to about the same size as the dried fruit to achieve a perfect texture.

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Ingredients Amount
Flax seed 65 g
Rye flakes 65 g
Sesame seed 65 g
Oat flakes 65 g
Water 329 g
Salt 10 g
Figs, dried 165 g
Golden raisins 165 g
Bread flour 1032 g
Whole wheat flour 152 g
Wheat germ 17 g
Yeast 97 g
Water 757 g
Honey 63 g
Salt 63 g
Bread dough (pate fermente) 144 g
Almonds, toasted, chopped 233 g


  1. Combine the flax, rye, oat flakes, sesame seeds, water, and salt in a plastic container. Allow the mixture to soak overnight.

  2. Soak the figs and raisins in water for 30 minutes. Drain and reserve water.

  3. In a stand mixer fitted with a dough hook add a total of 2,610 grams of water, utilizing the reserved water from the soaked fruit.

  4. Add the honey and the soaked grain. Next add the bread and whole wheat flour and the wheat germ. Lastly add the yeast and the salt on opposite sides of the bowl. Mix on low speed for 4 minutes. The dough should be soft and elastic.

  5. Add the soaked fruit and the almonds and mix on speed 1 until just combined. Put the dough into a lightly oiled container. Allow to rise for 45 minutes at 78deg;F. Fold the dough and let it rest for 30 minutes.

  6. Divide the dough into 300-gram pieces and shape into a log. Allow to rest on the bench for 15 minutes. Shape into a short baguette. Place on a lightly floured couche with the seam side up. Let it proof for 25 to 30 minutes at 78°F.

  7. Place seam side down onto loader or peel. Slash three times down the top. Bake at 420deg;F with steam directly on the deck. Vent half way through the bake.

  8. Total bake time should be about 25 to 30 minutes. Allow to cool completely on a wire rack.

Yield: Twelve 300-gram loaves