Multi-grain Dried Fruit Soft European Bread
1.
Put the main ingredients into the inner barrel of the bread machine, select the program "automatically kneading", and then close the program after mixing the ingredients evenly. Take out the inner barrel, wrap it with plastic wrap, ferment in a warm place until the inside is foamed, and put it in the refrigerator for more than 16 hours.
2.
Put the ingredients (main dough) except dry yeast, butter and nuts and dried fruits into the inner tube of the bread machine with the fermented liquid, mix them with the degree of "automatic dough" and put them in the refrigerator for half an hour .
3.
Fix the inner barrel of the bread maker in the bread maker, add dry yeast, and use the "automatic kneading" program to knead the dough again. Press "Pause" before the kneading is almost complete, take out 1/4 of the dough, add fruit and another 3/4 of the dough to continue the kneading process. After kneading the dough, take out the fruit dough, wrap the 1/4 amount of dough taken out in advance, arrange the shape, put it into the bread machine, and ferment the dough with the "rice wine fermentation" program.
4.
After the dough is fermented, open the lid of the bread machine, spray water mist on the surface of the dough, and sift the rye flour.
5.
Use a blade to cut a few openings on the surface of the dough, follow the "self-baking" procedure, and choose a suitable baking time (I used 50 minutes), after starting to bake, spray water on the surface of the dough again, and immediately cover the lid .
6.
After baking, immediately take out the bread and place it on the baking net to let cool. Wait for the bread to cool before slicing.
Tips:
PS: When making bread in summer, the temperature of the dough may be too high, which affects the texture and flavor of the bread. We can use refrigerated water and eggs to adjust the temperature of the dough; or open the lid of the bread machine during the kneading process; we can also mix the raw materials except yeast, butter, dried nuts and nuts and place them in the refrigerator. Refrigerate for 30 minutes to reduce the temperature of the dough and also help the dough to get better ductility.
