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

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Certain foods made from whole grains are fantastic for a fast snack. A piece of whole wheat toast, as an example is a great snack in the morning hours. When you have to have a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than refined grains present in white bread.

A large assortment of quick health snacks is easily obtainable. When you make the choice to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to 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 is how you do that.

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