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A hearty bread is your reward for flexing your muscles as you knead this dense dough.

Source: Martha Stewart Living, January 2004
Total Time Prep Yield



Cook's Notes

Store this bread in a large resealable plastic bag at room temperature for up to 2 days.

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How would you rate this recipe?
  • along265
    18 NOV, 2018
    Only used 2 tsps of sea salt on the assumption that 2 tbsp was wrong. Swapped a lesser amt of Carraway as I didn’t have fennel or anise seed. Strangely, I bought carraway after consulting this recipe and was puzzled about carraway. I also added a few sunflower seeds and some really plump raisins–not many of either. I also neglected to plump the fig. The dough wasn’t at all dry even with the figs going in unplumped.
  • MS11625103
    19 AUG, 2017
    Could not read entire recipe because a huge ad from Smithfield ham blocked the content. I won't buy their products now just out of principal. Martha, I have loved watching your programming since the 1990's and even though I taped all of your programs, I really miss you on TV. I also miss the efficiency and pleasure of visiting what used to be a well-maintained website!
    • along265
      18 NOV, 2018
      I made this, and my wife says it’s better than any other of various breads I make. The rye gives the loaf the heavier feel that you find in quality fig breads around the world. I did swap out the fennel for a lesser amount of carraway, but only because I didn’t have fennel or anise seed on hand. Also, I assumed that 2 Tbsp of salt was a typo and used tsps. It came out fine on the first try. Thanks Martha.

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