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Before you jump to Fig and Walnut Bread With Rye Flour recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That has fully changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some improvements. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen is a good starting point saving energy by going much more green.
A large amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen on its own provides you with many small methods by which energy and money can be saved. Natural living is definitely something we can all accomplish, without difficulty. It’s related to being functional, more often than not.
We hope you got insight from reading it, now let’s go back to fig and walnut bread with rye flour recipe. To make fig and walnut bread with rye flour you only need 9 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Fig and Walnut Bread With Rye Flour:
- You need 200 grams French bread strong flour (I used Lys d'Or brand)
- Prepare 50 grams Rye flour
- Take 1 1/2 grams Malt powder (optional)
- Prepare 5 grams Salt
- Get 5 grams Sugar
- Take 170 grams Water
- You need 3 grams Dry yeast
- Take 60 grams Walnuts
- Use 80 grams Dried figs
Steps to make Fig and Walnut Bread With Rye Flour:
- Chop up the walnuts and dried figs roughly.
- Put the ingredients starting from the strong French bread flour up to the dry yeast in the ingredient list into a bowl, and mix with a spatula or cooking chopsticks until it comes together as one mass.
- When the dough comes together, take it out onto a work surface and knead well for about 12 minutes. When it barely sticks to the work surface anymore and forms a slightly rough film of gluten, it's done.
- Press the dough out flat. Add the chopped walnuts and figs from step 1 and wrap them up in the dough. Knead for a few more minutes to distribute the nuts and figs into the dough .
- Form the dough into a ball, and put it into a lightly greased bowl. Cover with plastic wrap and leave to rise until it has doubled in volume (1st rising). For me it took 30 minutes at 40°C.
- When it has finished rising, take it out onto a lightly dusted work surface and deflate. Divide into 12 portions and round off each. Leave to rest for 15 minutes.
- Round off each ball of dough again, and line them up on a baking sheet. Leave to rise again until they are 1.5 to 2 times their original size. For me it took 30 minutes at 40°C.
- Dust the surface with bread flour using a tea strainer. Slash the tops if you would like.
- Bake in a preheated 210°C oven for 15 to 17 minutes. These rolls are chewier if you let them rest a bit before eating them.
- From the next day on, the rolls will become nice and soft if you heat them up in the microwave. You can eat them as-is too of course.
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