Multigrain Bread
1.
Pour water, sugar, salt, flour and yeast into the bread bucket. If the room temperature is high, it is recommended to use ice water and operate in an air-conditioned room to prevent the surface temperature of the reconciled dough from being too high.
2.
Put the bread bucket into the bread machine and choose to mix the dough for 10 minutes. Different types of bread machines will have different mixing time.
3.
After kneading the dough, add the butter cut into small pieces, continue to choose the kneading dough for 15 minutes, and knead it to the expansion stage.
4.
After the dough is made, take the dough out, put it in a basin, cover with plastic wrap, and let it sit for 30 minutes
5.
Press the static dough gently to exhaust, squeeze the small bubbles, divide the dough into 5 equal parts and round them, cover with plastic wrap, and relax for 15 minutes
6.
The loosened dough is flattened again, rounded, and placed on the baking tray
7.
Put the bread dough into the oven, use the fermentation gear 35 degrees, and ferment to double the size. A bowl of hot water needs to be placed in the oven to maintain a certain humidity
8.
Spray water on the fermented bread embryo to stick pumpkin seeds, walnuts and sesame seeds on the surface
9.
Put it in the Dongling K40C oven that has been preheated and heated to 165 degrees and lowered to 170 degrees, and bake for 15-20 minutes. The actual baking temperature depends on the temper of your own oven
