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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 In The Kitchen.
Remember when the only people who cared about the natural environment were tree huggers as well as hippies? That has completely 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. The experts are agreed that we are unable to adjust things for the better without everyone's active participation. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your kitchen area more green.
Let's begin with something quite simple, changing the actual light bulbs. Naturally you shouldn't confine this to only the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you should use them instead of incandescent lights. They cost a small amount more initially, but they last ten times longer, and use a lesser amount of electricity. Using these longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. Along with different light bulbs, you need to learn to leave the lights off whenever they are not needed. In the kitchen is where you'll regularly come across members of a family, and often the lights are not turned off until the last person goes to bed. This also takes place in the rest of the house, but we're trying to save money in the kitchen. Try keeping the lights off unless you absolutely need them, and discover how much electricity you can save.
The kitchen on its own gives you many small means by which energy and money can be saved. Natural living is definitely something we can all do, without difficulty. Typically, all it requires is a little common sense.
We hope you got insight from reading it, now let's go back to pain de seigle aux fruits secs (fruit-filled rye bread) recipe. To cook pain de seigle aux fruits secs (fruit-filled rye bread) you only need 10 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to cook Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread):
- You need of Bread (strong) flour.
- Use of Rye flour.
- Take of Whole wheat flour.
- Prepare of Dry yeast.
- You need of Salt.
- Get of Honey (or sugar).
- Get of to 80 ml Water.
- You need of to 80 ml Milk.
- Provide of Dried fruit ※1.
- Prepare 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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