Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread)
Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pain de seigle aux fruits secs (fruit-filled rye bread). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) is something that I’ve loved my entire life. They are nice and they look wonderful.

Great recipe for Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread). This bread is one of my favorite things to get from the bakery I frequent. I tried making it my own way, and gave it a fancy name.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pain de seigle aux fruits secs (fruit-filled rye bread) using 10 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread):
  1. Prepare 160 grams Bread (strong) flour
  2. Make ready 20 grams Rye flour
  3. Take 20 grams Whole wheat flour
  4. Get 2 grams Dry yeast
  5. Get 2 grams Salt
  6. Make ready 10 grams Honey (or sugar)
  7. Take 70 to 80 ml Water
  8. Take 70 to 80 ml Milk
  9. Take 40 grams Dried fruit ※1
  10. Take 30 grams Nuts ※2

I tried making it my own way, and gave it a fancy name. Use whatever dried fruit and nuts you prefer. Make this baked stuffed lobster recipe for someone special tonight. Go overboard with fresh scallops and shrimp for a seafood dinner to remember. le pain de seigle rye bread: le pain blanc white bread: la croûte crust le pain loaf (of bread) le pain de son wholemeal bread: le pain complet granary bread: la tranche de pain slice of bread: le pain de maïs corn bread: le pain au levain sourdough bread: le pain plat flat bread: le pain au bicarbonate de soude soda bread: le petit pain rond bap Gâteau aux Fruits D'Automne, Raisins Secs au Rum, Vieux Gouda, Glace au Chèvre Apple Crème Fraiche Cake, Rum Raisins, Aged Gouda, Chèvre Ice Cream — A LA CARTE.

Steps to make Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread):
  1. Put the dried fruit quickly in boiling water and drain right away. Lightly roast the nuts and chop up.
  2. Put the bread flour, rye flour, whole wheat flour and dry yeast in a bowl, and mix lightly.
  3. Combine the water, milk and honey, and pour the mixture into the bowl from Step 2. Mix to combine the liquids with the flours, take out onto a work surface, and knead well.
  4. When the dough is about 80% kneaded, add the dried fruit and nuts from Step 1 and knead them evenly into the dough. Round off the dough smoothly, put it in a bowl and let it rise (1st rising).
  5. It's done when it has doubled in volume. I let it rise slowly for 12 hours in the refrigerator. You can also use your oven's "bread rising" setting to let it rise for 1 to 2 hours.
  6. Take the dough out onto a floured work surface and deflate. Divide the dough using a pastry scraper or similar.
  7. Round off each piece of dough, with the edges inside. Cover with a tightly wrung out moistened kitchen towel or plastic wrap, and leave to rest for 20 minutes.
  8. Form the loaves. Dust the work surface lightly, and roll the dough out into an oval shape.
  9. Fold in the top and bottom edges.
  10. Fold in half, and pinch the seams securely closed. Roll the dough to neaten up the shape. Form the other pieces in the same way.
  11. Line the loaves up on a sheet of kitchen parchment paper with space in between. Leave to rise (2nd rising).
  12. When the loaves increase to 1.5 times their original size they are ready to bake. Preheat the oven and oven tray to 220°C.
  13. When the oven has heated up, dust the loaves with flour (not listed in the ingredients) using a tea strainer, and slash the tops.
  14. Put the loaves in the oven and bake for 5 minutes at 220°C. Lower the temperature to 200°C and bake for another 10 minutes. Cool the baked loaves on a rack. They're delicious freshly baked.
  15. This is how it looks sliced. It's packed with fruit and nuts. The revisions that I made to the recipe are detailed in the next step.
  16. I reduced the rye flour to half the amount of the whole wheat flour to make the bread easier to eat. Using honey in the dough encourages the yeast to ferment, and also prevents the bread from becoming hard the next day. I made the liquid amount flexible.

Bread is available for pick-up at the window. Please call ahead to reserve a loaf. Buying bread from a local boulangerie is truly a daily ritual for Parisians. Diane a un problème de pain aux raisins secs.: Diane has got a raisin bread problem.: On vous sert de tels délices faits maison que crostinis, focacce, schiacciata (sorte de fougasse), pain aux raisins secs et petits pains au romarin. Voir plus d'idées sur le thème Recette, Recettes de cuisine, Pain maison.

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