Half-wheat Braided Bread
1.
For dough materials other than butter, put it in the bread machine and knead for 2 minutes, add butter, and continue to knead for 20 minutes. If you add milk and still feel the dough is dry, you can add some milk appropriately, not too much!
2.
The kneaded dough can stretch out the film!
3.
Then knead it smoothly and put it in a bread machine to ferment for 1 hour
4.
Press the fermented dough with your hand, and it will prove that it fermented without shrinkage.
5.
Then knead the dough smoothly, weigh it and divide it into 2 evenly, cover with plastic wrap and continue proofing for about 10 minutes
6.
Take one of the dough and roll the dough into a rectangular sheet, as long as possible, but don't roll the dough too much, otherwise the fascia will be broken!
7.
Walnut kernels and dried black currants are mixed with honey and butter when the dough is fermented!
8.
Sprinkle the mixed walnuts evenly on the dough!
9.
Then roll it up and pinch the bottom!
10.
Cut in the middle, and the two strands of noodles are intertwined into a braid! Complete two in turn!
11.
Put it in the baking tray and continue the second fermentation. The temperature of the fermentation function of the oven should not be higher than 30 degrees, and the fermentation can be carried out for 40 minutes! Put a bowl of water in the oven to keep the humidity. If the oven has no fermentation function, you can put it in the microwave and put a bowl of hot water to ferment naturally for 1 hour. You can see that the bread is full!
12.
For the second serve, we can boil the syrup and boil it over a low heat until it is thick but not yellowish, but it is still a relatively transparent color! Take out the fermented green body, preheat the oven to the actual temperature of 200 degrees, and bake the upper and lower fire for 25 minutes. After taking it out, brush the syrup immediately, you will find a new feeling and brighten it a lot! You can enjoy it when it is completely cold! (If you have maple syrup, you can brush it directly, you don’t need to boil the syrup)
13.
Cut off a small corner and taste it, it tastes really good!
14.
Take a look at the high-value of the finished product!
Tips:
Since the water absorption of the flour you use is different, pay attention to the humidity of the dough when adding milk!
The temperature of the oven is the same, there will be different degrees of deviation, you must operate according to your own oven temperature!
If you don’t have dried blackcurrants, you can replace them with cranberries, other raisins, or dried blueberries!
The walnuts I use are raw, because there is no need to use cooked at high temperatures. The walnuts on the surface of the toasted bread are crispy and sweet, and taste good!
