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Before you jump to Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.
Until fairly recently anyone who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some improvements. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your cooking area more green.
Even though it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, however that is certainly not true. Mainly if you make sure the dishwasher is full prior to starting a cycle. Save even more money by air drying and also cool drying your dishes instead of heat drying them.
From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living is not really that difficult. Mostly, all it takes is a bit of common sense.
We hope you got benefit from reading it, now let's go back to pain de seigle aux fruits secs (fruit-filled rye bread) recipe. To make pain de seigle aux fruits secs (fruit-filled rye bread) you only need 10 ingredients and 16 steps. Here is how you do that.
The ingredients needed to cook Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread):
- You need 160 grams of Bread (strong) flour.
- Provide 20 grams of Rye flour.
- Take 20 grams of Whole wheat flour.
- Prepare 2 grams of Dry yeast.
- You need 2 grams of Salt.
- Use 10 grams of Honey (or sugar).
- Provide 70 of to 80 ml Water.
- Use 70 of to 80 ml Milk.
- Take 40 grams of Dried fruit ※1.
- Prepare 30 grams of Nuts ※2.
Steps to make Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread):
- Put the dried fruit quickly in boiling water and drain right away. Lightly roast the nuts and chop up..
- Put the bread flour, rye flour, whole wheat flour and dry yeast in a bowl, and mix lightly..
- 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..
- 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)..
- 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..
- Take the dough out onto a floured work surface and deflate. Divide the dough using a pastry scraper or similar..
- 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..
- Form the loaves. Dust the work surface lightly, and roll the dough out into an oval shape..
- Fold in the top and bottom edges..
- 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..
- Line the loaves up on a sheet of kitchen parchment paper with space in between. Leave to rise (2nd rising)..
- 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..
- When the oven has heated up, dust the loaves with flour (not listed in the ingredients) using a tea strainer, and slash the tops..
- 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..
- 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..
- 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..
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