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Before you jump to Fig and Walnut Bread With Rye Flour recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? That has fully changed now, since we all appear 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 a lot more green we won’t be able to fix the problems of the environment. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, primarily by making your kitchen area more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is actually something we can all perform, without difficulty. Mostly, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to fig and walnut bread with rye flour recipe. To cook fig and walnut bread with rye flour you need 9 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Fig and Walnut Bread With Rye Flour:

1. Use 200 grams French bread strong flour (I used Lys d'Or brand)
2. Use 50 grams Rye flour
3. Get 1 1/2 grams Malt powder (optional)
4. Prepare 5 grams Salt
5. Get 5 grams Sugar
6. Take 170 grams Water
7. You need 3 grams Dry yeast
8. Take 60 grams Walnuts
9. Use 80 grams Dried figs

Steps to make Fig and Walnut Bread With Rye Flour:

1. Chop up the walnuts and dried figs roughly.
2. 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.
3. 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.
4. 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 .
5. 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.
6. 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.
7. 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.
8. Dust the surface with bread flour using a tea strainer. Slash the tops if you would like.
9. 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.
10. 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.

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