Miranda’s Weekend Kitchen: Fig Tea Bread

I know that Teacakes are the ultimate ‘Easter treat’ but my teabread is a healthy home-made alternative with a weightier feel – perfect for a more rustic nibble to stave off choccie cravings!


Try it toasted with lashings of fresh butter!


  • 250g Wholemeal strong flour
  • 50g Mixed seed flour
  • 100g Strong white flour
  • 150g Chopped dried figs
  • 1pkt Fast action yeast
  • 10g sea salt
  • 380g boiled water infused with 1 tea bag


Place all of the dry ingredients including the yeast into a mixer with a dough hook attachment.

Leave the tea to cool until tepid then remove the tea bag and discard, then pour the infused liquid into the dry mix.

Turn the mixer on to a moderate speed and mix for approximately 6 minutes. Scrape the dough ( it will be a little sticky) onto a floured table and dust the dough with a little moreflour. Gently shape ( you do not need to Knead the dough) and place into a bowl to double in size – this could take up to an hour so pop on the kettle, put your feet up watch your favourite programme!!

Once doubled in size remove from the bowl cut into two pieces and place onto a tray to prove once more.

Turn the oven to 200c – the dough should take about 20 minutes to rise for the second time. Place in the hot oven for approximately 20- 25 minutes until crusty, browned and when removed tap on the bottom for a hollow sound. Place onto a cooling rack it is best to cut with a serrated knife when the bread has cooled down.

Serve toasted with butter and a cuppa !


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