1 pkg. (or 1 tbsp.) active dried yeast
1/4 c. warm water (110-115 degrees)
1/4 c. sugar
1/2 tsp. salt
2 tbsp. vegetable oil
1/2 c. milk, room temperature
1 egg
1 tsp. grated orange rind
1 c. whole wheat flour
1 1/4 c. unbleached white flour
1 1/2 c. snipped dried figs
1 c. water
1/2 tsp. ground allspice
Confectioners' sugar (optional)

Soften the yeast in the warm water. Combine the sugar, salt, oil, milk, egg and orange rind in a large bowl; beat well. Add the yeast mixture and the 1 cup of whole wheat flour. Beat. Add the remaining flour. Extra flour may be needed if the dough is sticky. Turn onto a lightly floured surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl, cover with a damp towel, and let rise for 1 hour.

Meanwhile, prepare the fig filling by combining the figs, water and allspice in a saucepan. Bring to a boil, lower the heat, and simmer until the mixture is thick. Mash the figs with a potato masher or large spoon during cooking. Cool.

Punch down the dough. Roll into a 1/2 inch thick rectangle 8 inches wide. Spread with the fig filling. Roll up like a jelly roll. Fit into a lightly oiled 8 inch square pan. Seal the edges together. At each corner, cut with a scissors to fit into the shape of the pan. Make 2 slashes on top of each side. Let rise until doubled, about 30 minutes. Bake in a 350 degree oven for 20-25 minutes. Cool. May be sprinkled lightly with confectioners' sugar just before serving. Serves 16.