date: 2020-11-10T23:18:31.247Z image: https://img-global.cpcdn.com/recipes/5886209386610688/751x532cq70/fig-and-walnut-bread-with-rye-flour-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5886209386610688/751x532cq70/fig-and-walnut-bread-with-rye-flour-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5886209386610688/751x532cq70/fig-and-walnut-bread-with-rye-flour-recipe-main-photo.jpg author: Lewis Nunez ratingvalue: 4.8 reviewcount: 41516 recipeingredient: - "200 grams French bread strong flour I used Lys dOr brand" - "50 grams Rye flour" - "1 1/2 grams Malt powder optional" - "5 grams Salt" - "5 grams Sugar" - "170 grams Water" - "3 grams Dry yeast" - "60 grams Walnuts" - "80 grams Dried figs" recipeinstructions: - "Chop up the walnuts and dried figs roughly." - "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." - "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." - "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 ." - "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." - "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." - "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." - "Dust the surface with bread flour using a tea strainer. Slash the tops if you would like." - "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." - "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." categories: - Recipe tags: - fig - and - walnut katakunci: fig and walnut nutrition: 246 calories recipecuisine: American preptime: "PT30M" cooktime: "PT53M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, fig and walnut bread with rye flour. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious. Fig and Walnut Bread With Rye Flour is one of the most popular of current trending meals in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They're nice and they look fantastic. Fig and Walnut Bread With Rye Flour is something that I have loved my whole life. To get started with this particular recipe, we must prepare a few ingredients. 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. Take 200 grams French bread strong flour (I used Lys d'Or brand) 1. Make ready 50 grams Rye flour 1. Take 1 1/2 grams Malt powder (optional) 1. Take 5 grams Salt 1. Take 5 grams Sugar 1. Take 170 grams Water 1. Take 3 grams Dry yeast 1. Make ready 60 grams Walnuts 1. Get 80 grams Dried figs ##### Steps to make Fig and Walnut Bread With Rye Flour: 1. Chop up the walnuts and dried figs roughly. 1. 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. 1. 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. 1. 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 . 1. 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. 1. 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. 1. 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. 1. Dust the surface with bread flour using a tea strainer. Slash the tops if you would like. 1. 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. 1. 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. So that's going to wrap this up with this exceptional food fig and walnut bread with rye flour recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!