Germ Walnut Bread

Overview

I want to make shaped bread. I saw the olive-shaped bread made by the masters and the beautiful cuts. I also wanted to try it, so I made it twice in a row not long ago. The first time I made it because I used an ordinary knife to make the cuts, it was very ugly. The second time I used a slightly better blade, but I was not very satisfied either. Fortunately, what we pursue at home is taste and hygiene, so the appearance is secondary.

Tags

• baking
• bread
• brown sugar
• butter
• high gluten flour
• low gluten flour
• walnut kernels
• wheat germ
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients except butter and walnut kernels together and knead until the gluten is expanded and the surface is smooth.

   

2. 2 Add butter and knead until expansion stage, add walnut kernels and knead evenly.

   

3. 3 Let the dough undergo basic fermentation.

   

4. 4 Let rise until doubled in size.

   

5. 5 After the basic fermentation is completed, divide the dough into six equal parts, roll into balls and rest for 15 minutes.

   

6. 6 Roll the rested dough into an oval shape.

   

7. 7 After turning it over, thin the bottom edge and roll it into an olive shape from top to bottom.

   

8. 8 Dip the dough surface with water, then dip it in wheat germ, place it on a baking sheet for final fermentation.

   

9. 9 At the end of fermentation, use a sharp knife or razor blade to make an opening in the middle of the dough, and squeeze butter into the opening.

   

10. 10 Place in an oven preheated to 180°C, on the middle rack, and heat up and down for about 20 minutes.