Black pepper and fig bread
High intakes of salt (sodium) have been associated with increasing blood pressure. To keep blood pressure normal, it is recommended that we eat no more than 6g of salt per day, keep active, avoid binging on alcohol and eat plenty of fruit and vegetables.
Fruit and vegetables provide plenty of potassium which counteracts the negative effects of too much sodium from the diet. Rich sources of potassium include bananas, green vegetables and figs.
Try this delicious fig bread. The pepper complements the sweetness of the figs perfectly and means there is no need for any salt.
Ingredients (Serves 12)
- 650g strong white flour
- 2 tsp cracked black pepper
- 7g sachet of yeast
- 2 tbsp olive oil
- 450ml warm water
- 350g ready-to-eat figs, roughly chopped
Heat oven to 200C/gas mark 6.
In a large bowl, stir together the flour, pepper and yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly-floured surface and knead for 10 minutes until smooth and elastic.
Put the dough in a lightly-oiled large bowl. Cover with oiled cling film and leave in a warm place for about 1 hour until doubled in size. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don't overwork the dough; it’s fine if it looks quite rough.
Shape the dough into a rough oval and put on a lightly-floured baking sheet. Slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered for about 10-15 minutes. Bake for 40-45 minutes.