Whole Wheat Brown Sugar Nut Bread

Whole Wheat Brown Sugar Nut Bread

1. Weigh the brown sugar and water first, set aside 10% of the water. The brown sugar I use is lumpy and a bit hard. I mix the brown sugar with 90% water, heat it to melt, and let it cool for later use.

2. Add high flour, whole wheat flour, milk powder, cocoa powder, sugar, salt, yeast, cold brown sugar water, and eggs (at the bottom, covered by flour) into the bread bucket.

3. The bread machine kneads the dough, observes the dough softness and hardness program when kneading the dough, and then decides whether to add the remaining 10% water. All my water is used. Check the dough after a kneading process is over, you can pull out a thicker film.

4. Add the softened butter and continue to knead the dough.

5. After running a kneading program and inspecting the dough, you can pull out a large piece of film.

6. After finishing the kneaded dough, put it in a container, cover it, and leave it in a warm place to ferment.

7. The fermented dough becomes about 1.5-2 times its original size.

8. After the dough is vented, divide it into two equal parts, knead round, cover with plastic wrap and relax for 15 minutes.

9. When you loosen the dough, prepare the nuts for filling, just prepare according to personal preference. I used chopped dates, dried cranberries, raisins, cooked walnuts, dried longans and mixed them together.

10. Roll out the loose dough into a rectangular dough sheet.

11. After turning it over, thin the bottom edge.

12. Spread a layer of mixed nuts.

13. Roll up from top to bottom.

14. Squeeze tightly.

15. To prepare some miscellaneous grains for surface decoration, I used instant oatmeal, black sesame seeds, and cooked melon seeds and mixed them.

16. The bread is closed facing up, and the smooth surface is brushed with a layer of water or egg liquid, and the whole grains are glued down.

17. The two bread embryos are ready and arranged on the baking tray.

18. Put it in a warm and humid place for the final fermentation. I put it in an oven with low-temperature fermentation, set the temperature to 35 degrees, and put a bowl of warm water in the oven to increase the humidity. This is the last fermented dough.

19. Put the preheated 180 degree oven in the middle layer, and bake for 25 minutes.

20. The toasted bread is taken out in time and placed on the grill to cool.

21. Slice and eat.

22. Good nutrition and good taste.

Tips:

1. Because the water absorption of different flours is different, do not add water all at once, you can reserve 10%, or the prepared liquid may not be enough, you need to add a little more, this depends on the water absorption of different brands of flour in different seasons.
2. The baking time and temperature are determined by the temperament of the oven.