Country Bread with Nuts
1.
Prepare the required materials;
2.
Soak the raisins and raisins in warm water for about 1 hour until the dried fruits become soft;
3.
Put bread flour, whole wheat flour, wheat germ, brown sugar, yeast and salt into the mixing cup of the chef's machine at the same time;
4.
Start the cook machine, slowly add pure water, and start kneading;
5.
When the dough can pull out a thicker film, pause;
6.
Add corn oil and continue to knead the dough;
7.
When the dough can stretch a firmer film, add soft soaked raisins, raisins, walnuts, and black sesame seeds;
8.
Knead the nuts and dough evenly;
9.
Clean up the dough and put it in a warm place for the first fermentation;
10.
When the dough has grown twice, the first fermentation is over;
11.
After taking out the dough and arranging it, put it in the fermentation basket;
12.
Put the fermentation basket into the oven, add a small pot of hot water, and start the second fermentation;
13.
When the dough grows about 1.5 times larger, fermentation ends;
14.
Dump the dough from the fermentation basket on the baking tray;
15.
Use a blade to mark a "cross" on the surface of the dough;
16.
Put the baking pan into the oven, 185 degrees for 35 minutes;
17.
After taking it out, let it cool on the drying net;
18.
The big bread is crispy on the outside and soft on the inside. It is chewed carefully, full of grains and nuts. It is very delicious. It is a great breakfast.
Tips:
1. The water absorption of flour is different. Please increase or decrease the water volume according to your own flour and storage environment;
2. This bread does not require much kneading, so girls who don't like kneading can try it;
3. The performance of each oven is different. Please pay attention to the baking time and temperature.
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