1. Mix warm water, brown sugar, eggs, and high-sugar-tolerant yeast powder in a small bowl and mix well;
2. Put in the flour
3. Knead it into a dough, it doesn't need to be very smooth, just knead it to form a dough; put it in a small bowl, cover with plastic wrap and ferment to double its size;
4. The fermented dough is opened with this honeycomb shape;
5. Vent the dough, spread it out, put the prepared mixed nuts on the dough, wrap it up and knead it well. I have almonds, cashews, pistachios, raisins, dried cranberries, etc. There is also a very large nut that I don’t know what its name is, but I cut it down a bit; all can be eaten directly
6. The nuts have been evenly distributed in the dough, and then divided into two small doughs; cover with plastic wrap and let stand for 15 minutes;
7. Knead the static dough a few times to form an olive shape and place it in a baking tray;
8. Put it in the oven and leave it to ferment for about 30 minutes. It is obvious that the bread embryo has expanded a lot;
9. Use a flour sieve to sift some dry flour on the bread dough, and then use a sharp knife to make a small cut on the bread;
10. Preheat the oven at 180 degrees, tender roast mode, middle and lower layer, upper and lower fire, bake for about 25 minutes; watching the bread expand in the oven feels pretty good.
11. Well, the bread is out of the oven and can be taken out.
12. This low-sugar and oil-free bread is ready without any effort to knead the dough. It's very simple. The color of the noodles kneaded with brown sugar is darker. I personally like it. If there is no brown sugar, the white sugar is the same, but the color will be lighter than this.
The nuts can be mixed by themselves. If the nuts are too big, they can be cut in advance.