Easy Recipe: Appetizing Fig and Walnut Bread With Rye Flour

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Before you jump to Fig and Walnut Bread With Rye Flour recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

In general, people have been taught to believe that “comfort” foods are not good for the body and must be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this holds true. Other times, comfort foods can be perfectly nourishing and good for us to consume. Several foods honestly do elevate your mood when you eat them. If you feel a little bit down and you need a happiness pick me up, try a couple of these.

Some grains are really great for driving away bad moods. Quinoa, millet, teff and barley are all actually excellent for helping boost your happiness levels. They help you feel full too which can actually help to make your mood better. Feeling famished can really make you feel awful! The reason these grains are so good for your mood is that they are not hard to digest. You digest these foods more quickly than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.

So you see, you don’t need to eat junk food or foods that are terrible for you just so to feel better! Try these hints instead!

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 cook that.

The ingredients needed to make Fig and Walnut Bread With Rye Flour:

1. Take 200 grams of French bread strong flour (I used Lys d'Or brand).
2. Use 50 grams of Rye flour.
3. Provide 1 1/2 grams of Malt powder (optional).
4. Use 5 grams of Salt.
5. You need 5 grams of Sugar.
6. Take 170 grams of Water.
7. You need 3 grams of Dry yeast.
8. Take 60 grams of Walnuts.
9. You need 80 grams of Dried figs.

Steps 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..

Steakhouse Black Bread With Brewed Coffee, Vegetable Oil, Dark Molasses, Brown Sugar, Whole Wheat Flour, Rye Flour, Bread Flour These rich chocolate chips cookies are packed with nutritious ingredients like oats, rye flour, dried figs, and walnuts. A simple but delicious twist on a simple white loaf. 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. Rye flour's intensely fruity flavour is delicious incorporated into fruited cakes and sweet quickbreads such as.

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