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Good Idea to Homemade Appetizing Fig and Walnut Bread With Rye Flour

Hoping to eat Fig and Walnut Bread With Rye Flour a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with helpful procedures on preparing a Fig and Walnut Bread With Rye Flour like a famous chef made.

Fig and Walnut Bread With Rye Flour

We hope you got insight from reading it, now let's go back to fig and walnut bread with rye flour recipe. To cook fig and walnut bread with rye flour you only need 9 ingredients and 10 steps. Here is how you do that.

To make an extraordinary Fig and Walnut Bread With Rye Flour, below are the components required:

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

After readying the ingridients, now you are good to cook your appetizing Fig and Walnut Bread With Rye Flour by following the guidances on this section:

  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..

It's often mixed with wheat flour to produce a lighter style of loaf. Combine the chopped figs and verjuice in a microwave-safe bowl and cover with plastic wrap. Sightly rustic with a subtle nutty flavor, this foolproof fig & walnut no-knead bread contains whole wheat flour. Serve with goat cheese and enjoy! From the kitchen of One Perfect Bite.

Recipe : Fig and Walnut Bread With Rye Flour

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