Tuesday, 25 August 2015

Fig, Walnut and Rye Pave

Corrrrr I love making bread so much! This time I've had a go at a fig and walnut pave made with rye flour and it is blooming delicious. The sweetness of the figs bounces beautifully off of the deep, almost malty flavour of the rye and the walnuts bring a welcome change of texture to the soft dough. As delicious as this loaf is I know that rye flour does not necessarily float everyone's boat, so if it's just not your thing you can go ahead and use white, wholemeal, or even spelt flour in its place. Just have a tinker and see what happens. That's what I do!

Prep tine: 25 Mins (Plus around 160 Mins proving time)
Baking time: 40-45 Mins
300ml Tepid Water
12g Fresh Yeast
150g Dark Rye Flour
300g Very Strong White Bread Flour
1.5tsp Salt
175g Soft Figs (Don't use fresh)
100g Walnuts

To the kitchen once more! Pour the tepid water into a large mixing bowl and add the fresh yeast. Mix with a flat bladed knife until the yeast has started to blend in, then add the rye and white flour, along with the salt. Roughly chop the figs and walnuts, throw into the dough mixture, then still using the flat bladed knife start to bring together to a very loose dough. Tip out onto a clean dry surface, bring together with your hands, then commence kneading. You can do this by pulling the dough apart, folding back on itself, turning by a quarter and repeating. Knead for around 10 minutes, avoiding using any more flour on the surface unless absolutely necessary, then when the dough is smooth and elastic dust lightly all over with flour and place in a clean, dry bowl. Cover with cling film and leave in a warm place for around 100 minutes, until doubled in sized.

When the dough has risen turn out onto a clean surface that has been lightly greased with a little oil. Gently shape the dough to a large oval shape, then transfer to a greased, flat baking tray. Cover and leave to rise again for around 40 minutes. I cover with a large upturned tupperware tub, but you can use a lightly greased sheet of clingfilm if you'd prefer. Just don't cover it too tightly!

Preheat the oven to 200C/400F/Gas 6. Uncover the dough and place straight into the oven for around 40-45 minutes, until deep brown on top and hollow sounding when tapped on the bottom. When you are happy the loaf is baked remove from the oven and transfer to a chopping board. This loaf is terrific served hot with salty butter or cold with cured meats and chutney. Whatever you fancy is ok with me!

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