Recipe: Scrummy Fig and Walnut Bread With Rye Flour

Healthy food is food that is free from dangerous constituents and includes nutrients which are beneficial to our bodies. But generally we find it rough to acknowledge that our own cooking includes organic food? When you are seeking Fig and Walnut Bread With Rye Flour recipe or are about to cook this Fig and Walnut Bread With Rye Flour recipe, then you've come to the correct place. You will additionally find several different natural recipes here. We present merely the best of these Fig and Walnut Bread With Rye Flour recipes.

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A large assortment of easy health snacks is easily accessible. Determining to live a healthy way of life can be as simple as you want it to be.

Now that you have comprehensive interpreting the above article, let's leap to the fig and walnut bread with rye flour recipe. You can have fig and walnut bread with rye flour using 9 ingredients and 10 steps. Here are the steps on how to cook it.

The ingredients needed to make Fig and Walnut Bread With Rye Flour:

1. Take 200 grams of French bread strong flour (I used Lys d'Or brand).
2. Provide 50 grams of Rye flour.
3. Use 1 1/2 grams of Malt powder (optional).
4. You need 5 grams of Salt.
5. You need 5 grams of Sugar.
6. Take 170 grams of Water.
7. Take 3 grams of Dry yeast.
8. Take 60 grams of Walnuts.
9. Get 80 grams of Dried figs.

Instructions to make Fig and Walnut Bread With Rye Flour:

1. Chop up the walnuts and dried figs roughly..
2. 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..
3. 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..
4. 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 ..
5. 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..
6. 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..
7. 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..
8. Dust the surface with bread flour using a tea strainer. Slash the tops if you would like..
9. 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..
10. 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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