Mix together all the ingredients except the butter and the figs. Knead for 10 mins.
Add the butter and knead for a further 5 mins before addings the figs chopped into small cubes.
Leave to stand for 1 hour.
Roll into 100g balls and put into a bread mould.
Leave to rise at room temperature for 1h30mins.
Bake in the oven for 25 mins at 220°.
Quickly remove from the mould after baking.
Serve as lightly toasted slices with a fresh foie gras terrine.

Chef’s tip:
To add a touch of colour to each plate, add a few fresh, sliced figs.