Whole Wheat Nut Bread

Whole Wheat Nut Bread

1. Add bread flour and water to the milk pan.

2. Stir until there are no particles.

3. Heat on a low heat, and stir while heating to prevent the bottom from sticking until the flour becomes pasty. Put the prepared soup until warm, cover with plastic wrap and refrigerate, and use after it is completely cooled. It is better to use refrigerated overnight.

4. Add other ingredients except butter and nuts to the mixing tank of the cook machine.

5. After kneading the dough for about 15 minutes, inspect the dough to pull out the thick film.

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

7. Until the dough can pull out a large piece of film.

8. After finishing the kneaded dough, put it in a warm place and ferment to twice its original size. This is the finished dough.

9. After the dough is exhausted, it is divided into four equal parts.

10. Take a loose dough and roll it into an oval shape.

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

12. Spread a layer of nuts. I used dates, walnuts, raisins, and pistachios.

13. Roll up from top to bottom.

14. Roll it up, pinch the interface tightly, with the interface facing down, and arrange it into an olive shape.

15. Arrange into a baking tray and place in a warm and humid place for final fermentation.

16. Fermented dough.

17. Brush a layer of egg liquid on the surface.

18. Sprinkle instant oatmeal.

19. Put it into the middle layer of the preheated 180 oven, and bake for about 20 minutes.

20. Take out the toasted bread, put it on the baking net and let it dry to lukewarm temperature, and then seal it for storage.

21. Finished product.

22. Finished product.

Tips:

1. If you often make bread, you can make more soup at a time, put it in the refrigerator, and use it up within 3 days. If you only use it this time, you can take 15 grams of high powder + 75 grams of water, heat it on a low heat until it becomes a paste, and let it cool for use.
2. The bread with soup is very moisturizing.
3. Different flours have different water absorption in different seasons, so the amount of water in the formula may increase or decrease as appropriate.
4. The baking temperature and time are for reference only, and it depends on the temperament of the oven.