100% whole wheat bread

Overview

100% whole wheat flour, genuine. This recipe requires 12 hours of fermentation, so it doesn’t taste dry and hard. I want to thank my little girl!

Put the eggs, honey, water, whole wheat flour, yeast powder, and salt into the bread machine barrel according to the portion, and knead the dough for 20 minutes.
Add butter and knead for 10 minutes.
After adding raisins and walnut kernels, knead the dough for another 10 minutes.
Place in a crisper and refrigerate for 12 hours.
The dough only grew a little bigger after being refrigerated.
Let the room warm up for 4 hours. The dough has grown a lot.
After oiling your hands, deflate and shape, transfer the dough to the baking sheet and ferment for another 30 minutes.
After the second rise, the dough is sifted with flour and cut into buns. Preheat the oven to 200 degrees.
Comes out of the oven after 35 minutes.