Tag Archives: Rye Bread

Fig & Walnut Rye Bread

My Beautiful Fig & Walnut Rye
My Beautiful Fig & Walnut Rye
Here's Something We Prepared Earlier!
Here’s Something We Prepared Earlier!

You may have seen my last blog post about the Sourdough I made in Firehouse Bakery & Bread School last weekend. Well while between the 6 of us we made 24 types of bread and a few cakes, I now have an abundance of bread recipes to keep my inspired, but I felt this particular recipe I had to share too. Rye is probably my favourite bread (along with my mother’s brown soda of course), and I was quite keen to learn how to make a nice rye. I find they can often be dense like a block of concrete when you buy them in bakeries, and so I was looking for the perfect light, moist rye bread. While this isn’t a 100% rye bread, it’s really nice and full of flavour and bite thanks to the figs and walnuts. It’s lovely and moist and perfect with some soft goats cheese. I enjoyed mine with a round of soft Ardsallagh goats cheese and cranberry roulade.

In my last blog post you can see how our day in Firehouse started off, and in this one how it ended. After a great day of learning, a bit of craic and lots of eating we all sat down together to enjoy a delicious meal of quiche, breads, salads, cheeses, meats and wine which Laura had prepared, and had a chat about our day. We finished off with a sampling (feast) of the cakes we had made that afternoon. After lunch we divided up the bread we had made, (and when they say you can leave with as much bread as you can carry they mean it, we had about three bags of bread each!), and set off back on the boat to the mainland just as the sun was setting!

A Hard Day's Work Rewarded With A Delicious Feast
A Hard Day’s Work Rewarded With A Delicious Feast

We had such a great day in Firehouse and learnt so much, I’d highly recommend the course to anyone with an interest in food. It caters to all level, so really don’t be intimidated! It has demystified bread for me, and I’ll definitely be making a loaf this weekend! For now, enjoy Patrick’s recipe for his Walnut & Fig Rye bread below, and let me know what you think!

Leaving Heir Island
Leaving Heir Island
Getting The Ferry Back to Cunnamore Pier
Getting The Ferry Back to Cunnamore Pier

Sponge:

350ml water

200g rye flour

10g fresh yeast or 5g dry yeast (not the fast acting kind)

Dough:

300g strong white flour

10g salt

1 tbsp honey

50g walnutes

75g figs chopped

1. In a clean bowl combine the water, flour, and yeast for the sponge. Mix the ingredients together to form a thick batter consistency. Set to one side and leave to stand for about 30 minutes. The mixture should rise and then collapse. A sponge allows the yeast to get to work without the presence of salt. A sponge helps give your dough a bigger lift and is particularly useful when using doughs that have a lot of weight to carry.

2. To form the dough, combine the flour and salt together and add the sponge and honey. Combine all the ingredients to form a rough dough. Turn out onto a clean work surface and knead for approximately 10 minutes until the windowpane effect has been achieved (When you hold a piece of dough up it supports its own weight and the dough appears translucent as the weight pulls it downwards, instead of ripping and falling apart.) Once the windowpane effect has been achieved add the walnuts and figs to the dough and knead for one or two minutes until the walnuts and figs have been evenly distributed. (Patrick added a dash of water to my dough when I added the nuts and figs, to keep the moisture that the figs might drink out of the dough.)

3. Place the dough in a clean oiled bowl, cover with a damp cloth and allow to prove for 60-90 minutes or until the dough has doubled in size. Turn the dough out on to a clean work surface and knock back the dough, allow it to prove again for a further 60 minutes. It’s ready to bake when pushed lightly with your finger, it quickly springs back.

4. Pre-heat the oven to 230C/ Gas7 and place a roasting tray in the bottom of the oven. Place the dough into the preheated oven and pour a boiling kettlle of water into the seperate preheated roasting tray to release steam into the oven. Bake for 30-35 minutes. Check on the dough after 12 minutes, if the dough is colouring to quickly (due to the honey in the dough) reduce the oven temperature to 200C and continue to bake.

5. Enjoy!

My Sponge
My Sponge
Mix Together My Dough
Mix Together My Dough
Let Prove Longer
Let Prove Longer
My Beautiful Fig & Walnut Rye
My Beautiful Fig & Walnut Rye
A Moist, Fruity, Nutty Inside
A Moist, Fruity, Nutty Inside

Bacon Avocado Toast

Bacon Avocado Toast
Bacon Avocado Toast
The Marley Park Farmer's Market
The Marley Park Farmer’s Market

Another weekend, another great breakfast! As you may have noticed if you have been following this blog for a while, breakfast is without a shadow of a doubt, my favourite meal of the day. I have been loving The Guilt Free Gourmet cookbook by Jordan and Jessica Bourke, and I have made their avocado toast loads since I got the book.

This weekend I decided to make it again, and add some bacon as I was making it for a carnivore as well as myself, and I have to say that it was soooo good. I love dishes like this that are minimal effort but really tasty and wholesome. Sometimes during the week I mess this around and use lime and mint in the avocado so give it a really fresh flavour. This was the perfect healthy yet tasty breakfast to set us up for a day in Marley Park. It was the first time I visited the Marley Park Farmer’s Market and it was really nice. There were some lovely food stalls, and you can go for a nice long walk along the grounds after your meal. It was the perfect Saturday afternoon!

Marley Park Farmer's Market
Marley Park Farmer’s Market
Lots to Choose From
Lots to Choose From
Fresh Fruit & Veg at Marley Park
Fresh Fruit & Veg at Marley Park
Eyeing Up What To Eat Next
Eyeing Up What To Eat Next

Ingredients:

1-2 Slices of spelt or rye bread per person

2 rashers/bacon per person (Or 4 if you have an extra hungry man to feed)

1 avocado per person

Handful cherry tomatoes per person

Chilli flakes

Lemon

Salt & Pepper

1. Fry the rashers in a little oil until cooked through.

2. Mash up avocados and season with salt and pepper, a squeeze of lemon juice and a shake or two or chilli flakes (depending how hot you like it)

3. Slice up tomatoes lengthways and toast bread.

4. Smear the bread with the avocado mash, and scatter tomatoes and rashers on top.

5. Enjoy!

Fry up Rashers
Fry up Rashers
Mash Up Avocado and Season
Mash Up Avocado and Season
Slather Toast With Avocado Spread
Slather Toast With Avocado Spread
Top With Juicy Cherry Tomatoes
Top With Juicy Cherry Tomatoes
Delicious Bacon Avocado Toast
Delicious Bacon Avocado Toast
Lady Sized Portion
Lady Sized Portion
Time to Eat!
Time to Eat!