Banana Walnut Rye Soft European
1.
Heat the walnuts in the microwave for two minutes until cooked, let cool and break into small pieces.
2.
All the bread ingredients except butter are put into the bread machine. Put sugar and salt diagonally in the order of liquid first and flour, dig a hole in the middle of the flour, pour in the yeast powder, and start the kneading process.
3.
After kneading the dough for 15 minutes, the dough has basically become gluten, add butter and continue to knead the dough for 20 minutes to the expansion stage, and you can pull out the film.
4.
Add the chopped walnuts and black currants into the bread maker, and continue to knead for 5 minutes.
5.
Knead the chopped walnuts and black currants into the dough. You can also use your hands to sort the dough.
6.
After the dough is evenly kneaded, perform basic fermentation in an environment of about 28 degrees. The dough will be doubled in size, and your fingers will poke holes in the powder without shrinking or collapse.
7.
The fermented dough is taken out and vented, divided into 5 equal parts, then rounded, covered with plastic wrap and relaxed for 15 minutes.
8.
Take a loose dough and shape it into an oval shape with a rolling pin.
9.
Fold the rolled dough sheet up and down.
10.
Continue to fold left and right.
11.
Round the folded dough with your hands.
12.
Place them in a non-stick baking tray one by one, leaving enough space between the dough.
13.
Put the dough in the oven for two times, turn on the oven fermentation function, and set the fermentation temperature to 35 degrees. Put a bowl of warm water in the lower layer of the oven to increase the humidity.
14.
When the dough has doubled, take it out, put a fork on the surface of the bread, and then sift a thin layer of high-gluten flour.
15.
Put it in the middle level of the preheated oven, heat up and down at 175 degrees, and bake for about 20 minutes. (Please adjust the baking temperature and time according to the respective oven conditions).
16.
It's ready to be eaten after it is baked and let cool.
17.
Finished picture.
18.
Finished picture.
19.
Finished picture.
Tips:
1. Because the water absorption of different brands of flour is different, the water absorption will be different due to the change of seasons and weather, so be sure to reserve about 10 grams of water, and increase or decrease the water volume according to the actual degree of dryness and wetness.
2. Please adjust the specific baking temperature and time according to the respective oven conditions. After the surface of the bread is colored, the tin foil can be covered to prevent the color from baking.
3. You can choose other nuts or preserved fruits according to your own preferences, the number of grams can be more or less, not necessarily according to the exact number of grams in the recipe.
