Home / bread / Recipe for Tasty Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread)

Recipe for Tasty Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread)

Hiii Mother this time we will share Easiest Way to Cook Appetizing Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) easy to follow.

For mom who now are want to try make delicious foods that are no complicated, please mama can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also easy apply it, especially for siblings who are still beginners.

Read also: amish bread recipe.

You can cook Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) use 10 ingredients that are easy to get:

Seasoning Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) namely:

  1. Prepare Bread (strong) flour.
  2. Provide Rye flour.
  3. Prepare Whole wheat flour.
  4. Take Dry yeast.
  5. Provide Salt.
  6. Take Honey (or sugar).
  7. Provide to 80 ml Water.
  8. Provide to 80 ml Milk.
  9. Provide Dried fruit ※1.
  10. Provide Nuts ※2.

According to some people, cooking is indeed something which is quite simple. Apart from being hobbies cooking and having ability to cook very well, they are also creative in combining each dish so that it becomes food that is delicious. But there are those who can’t get cook, so they have to search and look at simple recipes to follow.

How to make Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread)

After all the ingredients are ready, here are 16 steps guides how to make them.

  1. Put the dried fruit quickly in boiling water and drain right away. Lightly roast the nuts and chop up..
  2. Put the bread flour, rye flour, whole wheat flour and dry yeast in a bowl, and mix lightly..
  3. 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..
  4. 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)..
  5. 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..
  6. Take the dough out onto a floured work surface and deflate. Divide the dough using a pastry scraper or similar..
  7. 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..
  8. Form the loaves. Dust the work surface lightly, and roll the dough out into an oval shape..
  9. Fold in the top and bottom edges..
  10. 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..
  11. Line the loaves up on a sheet of kitchen parchment paper with space in between. Leave to rise (2nd rising)..
  12. 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..
  13. When the oven has heated up, dust the loaves with flour (not listed in the ingredients) using a tea strainer, and slash the tops..
  14. 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..
  15. 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..
  16. 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..

While making many get failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be selected clean. For more details, please read how to cook Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) so that generated maximum results.

Tips

Busyness in the kitchen that is often done by everyone, but not everyone has talent in cooking. Some things we need to pay attention to when cooking produces artificial results that are delicious, what are those?

  1. Selection ingredients Bread (strong) flour, Rye flour, Whole wheat flour, Dry yeast, Salt, Honey (or sugar), to 80 ml Water, to 80 ml Milk, Dried fruit ※1, Nuts ※2, will affect the cooking results. Election as many as 10 fresh ingredients will be very good because the content nutrition is still very good.
  2. Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread), includes what ingredients must be processed first and when to add the spices. Watch the steps. First Put the dried fruit quickly in boiling water and drain right away. Lightly roast the nuts and chop up.. Remember, Put the bread flour, rye flour, whole wheat flour and dry yeast in a bowl, and mix lightly.. Next, 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.. Remember, 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, p
    ut it in a bowl and let it rise (1st rising).. Next, 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.. Then, Take the dough out onto a floured work surface and deflate. Divide the dough using a pastry scraper or similar.. After that, 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.. Then, Form the loaves. Dust the work surface lightly, and roll the dough out into an oval shape.. Next, Fold in the top and bottom edges.. Dont forget, 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.. Then, Line the loaves up on a sheet of kitchen parchment paper with space in between. Leave to rise (2nd rising).. Remember, 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.. Next, When the oven has heated up, dust the loaves with flour (not listed in the ingredients) using a tea strainer, and slash the tops.. Remember, 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.. After that, 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.. After that, 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.. Then, This recipe consists of 16 steps. This is done in order to produce food which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) correctly. Good luck … !!!

See also: easy chili recipe.

Check Also

How to Cook Tasty Garlic Bread

How to Cook Tasty Garlic Bread

Hiii buddy this time we will share Recipe: How to Cook Tasty Garlic Bread easy …