Figs and pumpkin seeds baked into a stone-ground dough. The dough is enriched with black treacle and a touch of rye sourdough.

Shipton Mill's stone ground flour, giving the loaf a fuller, more textured base than mass-produced bread flours.

What does this loaf pair well with?

A brilliant addition to a cheese board, where the figs and treacle sweetness play against strong or aged cheeses.

Fig Loaf

Name: Fig Loaf
Brand: westcountry
SKU: PANBRE090
Price: 4.95 GBP
Availability: InStock
Rating: 4.82 (22 reviews)

Beautifully crafted & full of rich flavour

£4.95

Sweetness not overpowering very balanced..

Beverley

A beautifully handcrafted loaf. Full of delicious figs & pumpkin seeds. The dough, made using Shipton Mill's stone ground flour, is enriched with black treacle and a little rye sourdough.

A brilliant loaf to have on the table, our fig bread is a great addition to a cheese board.

400g
White WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Figs (12%) (Figs, Rice Flour), Sourdough (Water, Dark RYE Flour), Pumpkin Seeds, Yeast, Salt, Flour Mix (Malted BARLEY Flour, Sugar).
Per 100g
Energy (kJ/kcal) 917.2/219.2
Fat 2.1g
Of which saturates 0.4g
Carbohydrate 45.9g
Of which sugars 7.2g
Protein 6.8g
Salt 0.8g
Thaw for 4-6 hours at an ambient temperature. We recommend that you bake off at 180 C - 200 C for 5 minutes to enliven the crust.
Frozen at -18 C it will keep for 12 months.
Mainland UK
- FREE - On orders over £150
- £5.95 - Standard Next-Day & Named Day
- £9.95 - Pre-12pm Next-Day & Named Day
- £9.95 - Saturday Delivery
Deliveries are made Tues-Sat, between 8am to 7pm.
Highlands & Islands
- £15.95 - Two Day Service
Deliveries are made Weds-Fri, between 8am to 7pm.
Delivery Information
All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.
Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

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Figs and pumpkin seeds baked into a stone-ground dough. The dough is enriched with black treacle and a touch of rye sourdough.
Shipton Mill's stone ground flour, giving the loaf a fuller, more textured base than mass-produced bread flours.
A brilliant addition to a cheese board, where the figs and treacle sweetness play against strong or aged cheeses.

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