Whole Wheat Bread
1.
Chop the walnuts with a knife. (You can also use a food processor) I like to use a knife to chop a little bit thicker, it tastes better when you eat it.
2.
Put all the ingredients in the main ingredient into the bread machine, and start the dough mixing program. After a program is over, start the kneading program again until the dough comes out of the film.
3.
Separate 140 grams of dough and knead it, add the remaining dough to the raisins in the auxiliary ingredients, and knead the oatmeal. (Save a little oats and use it on the surface of the dough later)
4.
Cover the two rounded doughs with plastic wrap and put them in a warm place to eat and ferment.
5.
Ferment to double the size.
6.
Take out the air, the two doughs are divided into two equal parts and rounded, covered with plastic wrap and relax for 20 minutes.
7.
Take a fruity dough and roll it up.
8.
Take another dough without fruit and roll it into an oval shape.
9.
Put the raw dough in the middle of the oval dough and wrap it up.
10.
Pinch the mouth tightly and place the mouth down. Make two doughs one by one and place them in a warm place for the second fermentation.
11.
Ferment to double the size, spray water on the surface.
12.
Sprinkle the remaining oats and black and white sesame seeds, use a knife to make a cut, put it in the preheated oven 180 degrees and bake for about 20-25 minutes, and you can see the color of the bread.
Tips:
When kneading the dough, add the last 10 grams of milk as appropriate, and the water absorption of each type of flour is different. Storage of bread: seal the bag when it's aired to hand temperature and store at room temperature. Don't put it in the refrigerator. If you can't finish it within two or three days, you can seal it and freeze it. Take it out before eating and restore it to room temperature and bake it at 150 degrees for about 3 minutes.
