Oil-free and Sucrose-free Fig Walnut Rye Bag

Name: Oil-free and Sucrose-free Fig Walnut Rye Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 175g High-gluten flour; 100g Rye flour; 175g Plain Water; 80g Dried figs; 50g walnut; 30g honey; 3g salt; 2g Cinnamon powder; 3g Instant Yeast Powder

by Warm blue 0429

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This bread was made at the request of a friend who is losing fat.
The method of making bread is very simple, basically no kneading, so novices will not fail.
In addition, the dough contains neither oil nor sucrose. Instead, walnuts are used to increase the aroma, dried figs and honey are used to add sweetness to the bread. At the same time, a part of rye flour is added to make the bread's wheat aroma more strong. It is very low-fat and healthy.
In addition, I like to eat "dried figs", which is sweet but not greasy. When the fig seeds crack in the mouth, it brings endless joy of chewing. "

Ingredients

Oil-free and Sucrose-free Fig Walnut Rye Bag

1. Roast the walnuts in advance and break them into small pieces. After washing the dried figs with water, wipe off the moisture and cut into small pieces;

2. Mix other materials except dried fruit and knead into a smooth dough. There is no need to check out the membrane here, I am obsessive-compulsive disorder;

3. Put a little oil on the inside of the container, then put the kneaded dough into the container for basic fermentation;

4. Fermented to 2 times the size, the finger is soaked in dry powder and poke the hole without shrinking, the basic fermentation is over

5. Pour the dough on the chopping board and divide it into 3 parts after exhausting;

6. Take one of them, roll out the exhaust, and then put an appropriate amount of stuffing;

7. According to the shape of the mold or personal preference, shape the dough into a round or long strip, and pay attention to wrapping the filling and not leaking on the surface;

8. Arrange 3 doughs one by one and put them into the mold. My mold is 5cm high, the bottom is 12*5cm, and the opening is 15*7cm. Or it can be made into a big loaf, which fits about 21*8cm mold. If the mold is not a non-stick mold, it is necessary to spread oil and powder inside the mold or put greased paper on the inside of the mold in advance;

9. Put the mold in a warm place, carry out secondary fermentation, and ferment to 1.5~2 times the original volume;

10. Preheat the oven 210 degrees in advance. After preheating, put the mold into the oven, middle layer, up and down, bake at 200 degrees for 5 to 8 minutes, turn 180 degrees and bake for about 10 minutes, bake it until the surface is colored and it can be out of the oven. After the baking is over, immediately take out the mold, shake it gently and place it on its side, then cool it and slice it for consumption.

Tips:
Tips:

1. It is best not to substitute for dried figs, which will affect the flavor;

2. The amount of cinnamon powder can be adjusted according to your preference, or you can not add it if you don't like it;

3. If the room temperature is low, you can dissolve the yeast in warm water before using it. In summer, there is no need to dissolve the amount in advance, and ice water can be used;

4. The specific fermentation and baking time should be adjusted according to the actual situation.