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Before you jump to Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread) recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen area is a good place to begin saving energy by going much more green.

Begin with exchanging the bulbs. Obviously you shouldn’t confine this to merely the kitchen. The usual light bulbs are the incandescent style, which really should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would certainly keep plenty of bulbs out of the landfills, which is good. It goes further than simply swapping the lights, though; turning off lights that aren’t needed is actually another good thing to do. In the kitchen is where you’ll usually come across members of a family, and often the lights are not turned off until the last person goes to bed. Of course this also happens in other rooms, not simply the kitchen. Do an exercise if you like; take a look at the quantity of electricity you can save by turning the lights off whenever you don’t need them.

From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is not that tough. Typically, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to pain de seigle aux fruits secs (fruit-filled rye bread) recipe. To cook pain de seigle aux fruits secs (fruit-filled rye bread) you only need 10 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to prepare Pain de Seigle aux Fruits Secs (Fruit-Filled Rye Bread):

1. Get Bread (strong) flour
2. You need Rye flour
3. Use Whole wheat flour
4. Prepare Dry yeast
5. Take Salt
6. Use Honey (or sugar)
7. Prepare to 80 ml Water
8. You need to 80 ml Milk
9. You need Dried fruit ※1
10. Take Nuts ※2

Steps 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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