Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, fig and walnut bread with rye flour. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
In a large mixing bowl or the bowl of a stand mixer, mix flour, rye flour, half of the figs and walnuts, and salt. Add yeast mixture and stir to combine. Enjoy this beautifully simple bread studded with fruit and nuts.
Fig and Walnut Bread With Rye Flour is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Fig and Walnut Bread With Rye Flour is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have fig and walnut bread with rye flour using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Fig and Walnut Bread With Rye Flour:
- Prepare 200 grams French bread strong flour (I used Lys d'Or brand)
- Take 50 grams Rye flour
- Get 1 1/2 grams Malt powder (optional)
- Take 5 grams Salt
- Get 5 grams Sugar
- Get 170 grams Water
- Take 3 grams Dry yeast
- Take 60 grams Walnuts
- Make ready 80 grams Dried figs
Pour liquids into the dry ingredients and mix until combined. Once most of the flour has been worked in, scrape the dough. Perfect for a little weekend bread making. I love watching the process of flour, water and yeast transform into a living thing.
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.
And as much as I would like to say that waiting for dough to rise is "therapeutic" and "great for the soul" the reality is I'm a lot more. A bread with a drier texture, this Rye, Cider, and Walnut Bread makes the perfect accompaniment to soup night or to use for sandwiches. A yeasted dough, you will make a pre-ferment the night before you plan on making the bread to aid the rise. Made with a mixture of rye meal and rye flour, walnuts. A simple rye flour bread with dates and walnuts.
So that’s going to wrap this up with this special food fig and walnut bread with rye flour recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
