1. The raisins are soaked in warm water and chopped, the walnuts are roasted and crushed. The chocolate powder is to increase the color of the bread, if not, you can not add it.
2. Combine all the main ingredients into a dough, and add water slowly to prevent the mixture from being too thin. Due to the addition of rye, the dough is thinner than pure noodles, which is normal.
3. Add raisins and chopped walnuts, and form a dough, put it in a basin for proofing at room temperature for 2 hours.
4. Divide the dough into about 130g dough, trim it into a round shape, place it on the chopping board, cover it with plastic wrap, and relax for 15 minutes.
5. Flatten the loosened dough and wrap it in your favorite filling. This time I put red bean paste and cheese cubes. Proof the shaped dough at 38°C and 80% humidity for 30 minutes.
6. Preheat the oven to 200 degrees. Line the proofed dough with a knife, sprinkle a small amount of rye flour, and bake at 200 degrees for 30 minutes in the oven. Spray more water into the oven when putting it in the oven.
Tips:When baking, make sure that the humidity in the oven is very high. Don't keep the oven on, because the crispy and fragrant hard crust will not be baked if the humidity is gone.
