Instructions: 1. In a small bowl, sprinkle the yeast and sugar over 4floz/125ml of the warm water. Stir until dissolved and let stand until foamy, about 10 minutes.

2. In a large bowl, whisk together the remaining l6floz/500ml of water, olive oil, salt, bran, rye and graham flour. Add the yeast mixture. Beat until smooth, about 3 minutes. Add the remaining unbleached flour, 2oz / 60g at a time, until a soft dough is formed.

3. Turn out the dough on to a lightly floured work surface and knead to form a soft, springy dough, adding 1tbsp of flour as necessary to prevent sticking. The dough should retain a slightly tacky, soft quality, yet hold its own shape. Place in a greased deep container, turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 1/2 hours. Meanwhile, lightly toast the pine nuts.

4. Turn the dough out onto the work surface. Without punching it down, pat it into a large oval and sprinkle evenly with half the figs and toasted pine nuts. Roll up the dough. Pat it into an oval once again and sprinkle evenly with the remaining figs and nuts. Roll it up again. Shape into a round loaf or loaves, gently pulling the surface taut from the bottom.

Place on a greased or parchment-lined baking sheet sprinkled with cornmeal.

Cover loosely with plastic wrap and let rise until doubled, about 1 hour.

Twenty minutes before. baking, preheat the oven to 220 C/425 F/Gas Mark 7.

5. Slash the loaf or loaves quickly with a serrated knife. Place the baking sheet directly on the oven rack for 15 minutes. Lower the heat to 190 C/375 F/Gas Mark 5 and bake 35 minutes more. The bread will be brown, crusty, and sound hollow when tapped on the bottom. Let cool completely on a rack.

NOTES :
Makes: 1 large or 2 medium round loaves

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