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Recipe of Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) Super Quick Homemade

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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 Suggestions For Living Green And Lowering costs Inside the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Continue reading for some approaches to go green and save energy, largely in the kitchen.

Let’s begin with something really easy, changing the light bulbs. Of course you shouldn’t confine this to only the cooking area. The usual light bulbs are the incandescent variety, which really should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would likely keep plenty of bulbs out of the landfills, and that’s good. Along with different light bulbs, you should learn to leave the lights off whenever they are not needed. The family spends a lot of time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. This additionally occurs in the rest of the house, but we’re trying to save money in the kitchen. Make a routine of having the lights on only when they are needed, and you’ll be surprised at the amount of electricity you save.

From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is something we can all accomplish, without difficulty. It’s concerning being sensible, usually.

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. You can have pain de seigle aux fruits secs (fruit-filled rye bread) using 10 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread):

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

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

  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..

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