Coffee Walnut Whole Wheat Bread 50% Whole Wheat Direct Method

Coffee Walnut Whole Wheat Bread 50% Whole Wheat Direct Method

1. First, let's deal with walnut kernels. Bake in a 180 degree oven for 10 minutes, which will stimulate the aroma of the nuts. Even if the nuts are cooked, I will bake them for 5 minutes.

2. After cooling through, break it into pieces (do not shred), and peel off the skin of the kernel a little. This is more beautiful and tastes better

3. To prepare coffee, I use instant black coffee. 8g black coffee + 15g water first fusion and then noodles

4. In the table of materials, all the other materials except nuts and butter are put into the bread bucket. Also set aside a portion of milk for adjusting the dough. The ice milk I use is hot now. This step can be omitted in winter

5. After mixing the dough into a dough, add unsalted butter softened at room temperature and knead until the surface is smoother.

6. I knead it in a bread machine for 14 minutes

7. Measure the temperature of the dough, don’t exceed 26 degrees

8. Spread the walnuts on the dough and knead them evenly by cutting

9. After cutting three times horizontally, stack the dough

10. Then cut again and stack again. This is a layer of dough and a layer of walnuts

11. Gather the dough from the outside to the center

12. So the walnuts are distributed in various positions of the dough

13. And there are no walnuts on the surface of the dough, so I think it looks very beautiful

14. Put it in a basin and cover with plastic wrap. Put it in an environment of 26 degrees. The room temperature of my house is 27 degrees, so I fermented at room temperature

15. Fermented in about 70 minutes to double size

16. The cocoa meringue is made during fermentation. Put the ingredients of the cocoa meringue into the pot

17. Use a spatula to reproduce evenly, no need to knead it by hand

18. Divide into four evenly and keep in the refrigerator for later use

19. The fermented dough is weighed and divided into 8 equal parts. The total dough is 540g and each is about 67g.

20. After kneading round, cover with plastic wrap and relax for 15 minutes

21. After relaxation, round again to tighten the dough, which can help the finished bread to be more upright and more tightly organized. The lower left corner of the picture is after rounding, which is much smaller than before.

22. Put the puff pastry in plastic wrap and roll it into slices with a rolling pin

23. Hold the plastic wrap with your hand, cover the cocoa puff pastry on the dough, and then gently press to fix it

24. The shape of a meringue bag is completed

25. Draw the pattern you like and put it into the mold

26. After all the dough is shaped, it is ready to start the final fermentation.

27. The best environment for the final fermentation is 38°C and 85% humidity. I fermented directly at room temperature

28. Prove to the dough 1.5-2 times larger

29. Preheat the oven in advance, and fire up and down 180 degrees. Bake the bread for 20-25 minutes after putting it in

30. Remove the mould immediately after baking, and let it cool thoroughly on the net

31. Seal and save after cooling thoroughly

32. You can see the walnuts by slicing, let’s start

Tips:

1. It is recommended to break the walnuts by hand, do not chop, there are a lot of residues cut out, which will affect the appearance
2. For coffee, you can use instant coffee powder or espresso, even the latte sold in coffee shops is no problem, because latte is coffee with milk. Various types of coffee are basically available, but the amount of water used is different, please adjust flexibly by yourself
3. There is no fixed weight for dividing the dough, according to the size of the mold. It is okay to put it directly on the baking tray even without a mold. Generally 70-110g/piece of hamburger mold is all right. If the muffin mold is less, 40-50g/piece is just fine
4. If you don't have a hamburger mold or don't like a round shape, then the hot dog embryo will be formed into an oval shape. Follow your own wash, it doesn’t matter. Or you can put it directly on the baking tray. No need to buy molds
5. Cocoa meringue can also be left uncovered, this is up to your liking. The cocoa meringue material in the recipe is only enough for 4 small breads
6. The formula uses the queen's special whole wheat flour fine bran/fine grains. Whether the whole wheat flour in your hand is suitable or not, please check the No. 2 post "Whole Wheat Flour Evaluation" at the top of my homepage.