Brown sugar nut seasoned bread (old noodle method)

Overview

Nowadays, everyone pays attention to health care, so bread is added with crooked nuts (my crooked nuts are not an Internet slang, but my nickname for these cute and nutritious nuts). Nuts not only increase the taste and flavor of bread, but these crooked nuts have many therapeutic effects. It makes our daily simple dietary nutrition more comprehensive. Bread uses a lot of nuts, and these nuts have certain effects. I won’t describe it in too many words. Viewers can search on Baidu and put whatever nuts they like in nut bread. Nuts 1: (These nuts are wrapped into the bread. You don’t have to follow this recipe. If you don’t have these nuts, you can also put other nuts, such as walnuts, raisins, etc.) Nuts 2: (These nuts are stuck to the outer layer of the bread) This recipe uses an old noodle recipe, which can make the bread softer. Old noodles: How to make old noodles: 125g high flour, 1.5g yeast, 1g salt, 75g cold water, knead together into a smooth dough, put it in a basin, cover with plastic wrap, and ferment at room temperature until doubled in size. Or the direct refrigerated fermentation method can be done the first night and used back the next night, which is suitable for office workers. The unused dough can be divided into 50g pieces and used directly for making bread next time. This recipe only uses 100 grams, so I wrap the extra and put it in the freezer. I can defrost it next time and knead it into the dough.

Tags

• baking
• breakfast
• brown sugar
• flaxseed
• high gluten flour
• old noodles
• sunflower seeds
• wheat germ
• whole wheat flour
• yeast
• cheese
• protein
• pumpkin seeds
• salt
• water

Ingredients

Steps

1. 1 The first step is to take 150 grams of warm water and melt the brown sugar and set aside. Bake sunflower seeds and pumpkin seeds in an oven at 150 degrees for 6-7 minutes.

   

2. 2 Old noodles: How to make old noodles: 125g high flour, 1.5g yeast, 1g salt, 75g cold water, knead together into a smooth dough, put it in a basin, cover with plastic wrap, and ferment at room temperature until doubled in size. Or the direct refrigerated fermentation method can be done the first night and used back the next night, which is suitable for office workers. The unused dough can be divided into 50g pieces and used directly for making bread next time. This recipe only uses 100 grams, so I wrap the extra and put it in the freezer. I can defrost it next time and knead it into the dough.

   

3. 3 Cheese softened at room temperature

   

4. 4 Flaxseed

   

5. 5 Sunflower seeds

   

6. 6 pumpkin seeds

   

7. 7 Wheat germ

   

8. 8 Except for nuts, other ingredients (including wheat germ) are put into the dough bucket and stirred until complete (for water, I took 150 grams of melted brown sugar, and 30 grams of water was put into the dough according to the moisture content of the flour). When the dough is fully expanded, you can put (nuts 1) in, knead a few times, and mix. Place the kneaded dough into a bowl, cover with plastic wrap and let rise until doubled in size.

   

9. 9 twice the size

   

10. 10 Once the dough has risen, take it out and let it rise for 15 minutes.

    

11. 11 Wake up

    

12. 12 Shape and prepare for the second round. Divide the dough into three parts. Shape the dough into an olive shape. Brush the surface with egg white and wrap it with melon seeds.

    

13. 13 Wrapped melon seeds (nuts 2)

    

14. 14 Wrapped melon seeds

    

15. 15 When the bread is rising for the second time, add a basin of hot water to the oven, set the control mode to fermentation, and ferment until it is 1.5 times in size.

    

16. 16 Take out the second-risen bread and cut a few slits on the bread. You can make it deeper, but my cuts were too shallow.

    

17. 17 Bake: Bake time is 180 degrees for 20-25 minutes. Depends on personal taste.

    

18. 18 Finished product pictures

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures

    

21. 21 In the morning, I cut the bread into small pieces and baked it at 180 degrees for 5 minutes. The surface was crispy and very delicious.