Oil-free, sugar-free, no-knead fig, walnut and rye buns

Overview

This bread was made at the request of a friend who is trying to lose weight. The method of making bread is very simple and basically requires no kneading, so novices will not fail. In addition, the dough contains neither fat nor sucrose. Instead, walnuts are used to increase the aroma, and dried figs and honey are used to sweeten the bread. At the same time, a portion of rye flour is added to make the bread richer in wheat aroma, which can be said to be very low-fat and healthy. In addition, I really like eating dried figs, which are sweet but not greasy. When the fig seeds crack in the mouth, it brings endless chewing pleasure.

Tags

• baking
• children
• bread
• fast food
• clear water
• dried figs
• high gluten flour
• honey
• instant yeast powder
• rye flour
• walnut
• cinnamon powder
• salt

Ingredients

Steps

1. 1 Roast the walnuts in advance and break them into small pieces. Wash the dried figs with water, dry them and cut them into small pieces;

   

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

   

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

   

4. 4 Ferment until it doubles in size. Dip your fingers into dry powder and poke holes without shrinking. The basic fermentation is over;

   

5. 5 Pour the dough onto the chopping board, deflate and divide into 3 parts;

   

6. 6 Take one part, roll it out to deflate the air, and then put an appropriate amount of filling;

   

7. 7 According to the shape of the mold or personal preference, shape the dough into a round or long strip, and be careful to wrap the filling so that it does not leak on the surface;

   

8. 8 Arrange the 3 pieces of dough one after another and put them into the mold. My mold is 5cm high, 12*5cm at the bottom, and 15*7cm in opening. Or make it into a large loaf, approximately suitable for a 21*8cm mold. If the mold is not non-stick, the inside of the mold must be oiled and powdered or lined with oil paper in advance;

   

9. 9 Place the mold in a warm place for secondary fermentation until the fermentation is 1.5 to 2 times the original volume;

   

10. 10 Preheat the oven to 210 degrees in advance. After preheating is completed, put the mold into the oven, middle layer, with upper and lower heat, bake at 200 degrees for 5 to 8 minutes, then turn to 180 degrees and bake for about 10 minutes, bake until the surface is colored and then take it out of the oven. After baking, take out the mold immediately, shake it lightly and place it on its side. After cooling, slice it and eat it.