Step-by-Step Guide to Make Favorite Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread)

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, How to Make Any-night-of-the-week Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread). One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) using 10 ingredients and 16 steps. Here is how you can achieve that.

This bread is one of my favorite things to get from the bakery I frequent.
I tried making it my own way, and gave it a fancy name.

Use whatever dried fruit and nuts you prefer. If you conduct the 1st rising slowly in the refrigerator, the flavor of the dried fruit will blend well with the dough for even more flavor. The dried fruit will absorb some moisture, so I think it's best to add a little extra water to the dough. For 8 small loaves. Recipe by kurikuro

Ingredients and spices that need to be Make ready to make Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread):

1. 160 grams Bread (strong) flour
2. 20 grams Rye flour
3. 20 grams Whole wheat flour
4. 2 grams Dry yeast
5. 2 grams Salt
6. 10 grams Honey (or sugar)
7. 70 to 80 ml Water
8. 70 to 80 ml Milk
9. 40 grams Dried fruit ※1
10. 30 grams Nuts ※2

Instructions 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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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Speedy Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread). Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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