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Walnut And Dried Fruit Bread With Rye Flour Kneaded In A Bread Machine Recipe

Walnut and Dried Fruit Bread with Rye Flour Kneaded In a Bread Machine Recipe
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Prepare the ingredients before making Walnut and Dried Fruit Bread with Rye Flour Kneaded In a Bread Machine in your home. Then, follow these steps below to serve Walnut and Dried Fruit Bread with Rye Flour Kneaded In a Bread Machine for your family or friends.

Ingredients: Walnut and Dried Fruit Bread with Rye Flour Kneaded In a Bread Machine

  • 200 grams Bread (strong) flour
  • 50 grams Rye flour
  • 85 grams Milk
  • 85 grams Water
  • 20 grams Brown sugar (or white sugar)
  • 20 grams Unsalted butter
  • 5 grams Salt
  • 4 1/2 grams Dry yeast
  • 40 grams ●Walnuts
  • 80 grams ●Mixed dried fruit

How to Make Walnut and Dried Fruit Bread with Rye Flour Kneaded In a Bread Machine

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Walnut and Dried Fruit Bread with Rye Flour Kneaded In a Bread Machine in your home by yourself.

    Step 1
  • Toast the walnuts in a dry frying pan, being careful not to let them burn. Alternatively bake them for about 15 minutes in a 150°C oven while keeping an eye on them. Let them cool down completely, then chop up.
  • Step 2
  • Put all the ingredients except the ones marked ● in a bread machine. When the "add additions" signal goes off, add the ● ingredients. (I used a finely ground rye flour.)
  • Step 3
  • Make sure the dough has risen properly. If it hasn't risen enough yet, leave to rise for a few more minutes. If you poke the dough with a flour-covered finger and the hole doesn't fill back in it's good.
  • Step 4
  • After making sure the dough has risen enough, take it out of the bread machine and round it off. Cover the dough with a tightly wrung out clean, moistened kitchen towel or plastic wrap, and leave to rest for 20 minutes (see third photo).
  • Step 5
  • Dust the bread mold evenly with flour using a tea strainer (not listed in the ingredient list). Deflate and round off the dough, and put it in the mold with the seam side facing up.
  • Step 6
  • See how the dough is rising, and preheat the oven to 250°C (heat the baking sheet too). Let the dough rise to almost twice its original volume.
  • Step 7
  • Holding the baking sheet with one hand, flip the dough over into the panetton basket. Slash the top of the dough, and mist with water. Lower the oven temperature to 220°C, and bake for 10 minutes. Then lower the temperature to 200°C and bake for another 15 to 20 minutes.
  • Step 8
  • If it looks like the top is getting burned, cover the top with a double or triple layer of foil.
  • Step 9
  • It's packed with dried fruit and walnuts. It goes well with wine. It's delicious spread with cream cheese, butter or honey.
  • Step 10
  • Here I divided the dough into 4 and baked them in a coupe shape. They are smaller and cuter. Form the dough into round rolls or any shape you like.
  • Step 11
  • When the weather is hot and you use a bread machine, use room temperature water. When the weather is cold use lukewarm water, or the yeast will not mix in properly.
  • Step 12
  • For hand-kneading directions, see.
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