Fig and Walnut Bread With Rye Flour
Fig and Walnut Bread With Rye Flour

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, fig and walnut bread with rye flour. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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. Today we prepare the bread with the figs and nuts; a rich bread that I want to combine with blue cheese.

Fig and Walnut Bread With Rye Flour is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Fig and Walnut Bread With Rye Flour is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have fig and walnut bread with rye flour using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Fig and Walnut Bread With Rye Flour:
  1. Get 200 grams French bread strong flour (I used Lys d'Or brand)
  2. Make ready 50 grams Rye flour
  3. Prepare 1 1/2 grams Malt powder (optional)
  4. Make ready 5 grams Salt
  5. Get 5 grams Sugar
  6. Make ready 170 grams Water
  7. Prepare 3 grams Dry yeast
  8. Make ready 60 grams Walnuts
  9. Take 80 grams Dried figs

Rye flour contains enough gluten to make a yeasted loaf on its own, and tends to produce dense, dark, richly flavoured bread. It's often mixed with wheat flour to produce a lighter style of loaf. Here they're paired with heart-healthy walnuts and a mixture of whole wheat. Lightly spoon flours into dry measuring cups; level with a knife.

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.

Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Mix flour and salt in a large bowl. Pour liquids into the dry ingredients and mix until combined. Andy says This fig and walnut soda bread with Honey Butter is the perfect treat any time of year, but especially lovely for St. Sightly rustic with a subtle nutty flavor, this foolproof fig & walnut no-knead bread contains whole wheat flour.

So that’s going to wrap this up for this special food fig and walnut bread with rye flour recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!