Japanese multigrain nut bread

Overview

Wang Sen World Famous Chef Academy Japanese Multigrain Nut Bread, total weight 1450g, each 180g can make 8 pieces

Tags

• baking
• children
• afternoon tea
• children's day
• butter
• dried cranberries
• high gluten flour
• hot seed
• low gluten flour
• multigrain powder
• sugar
• chopped walnuts
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Place all ingredients (except butter, chopped walnuts, and dried cranberries) into a blender.

   

2. 2 Stir until the dough is smooth and elastic and add butter.

   

3. 3 Stir until the dough pulls apart the mask.

   

4. 4 Take half of the dough and stir in the walnuts and cranberries.

   

5. 5 Ferment at room temperature for 40 minutes.

   

6. 6 Divide the dough with nuts into 100 grams, and divide the basic dough into 80 grams, roll into a round shape and rest for 30 minutes.

   

7. 7 Roll the nut dough into a cylinder.

   

8. 8 Roll out the basic dough.

   

9. 9 Fold the nut dough into the basic dough. (As shown in the picture)

   

10. 10 Fold the outer dough from left to right crosswise and inwards. (As shown in the picture)

    

11. 11 Continue folding inwards. (As shown in the picture)

    

12. 12 Finally, fold it up and press the interface inwards. (As shown in the picture)

    

13. 13 The final fermentation is at a temperature of 30°C and a humidity of 75%.

    

14. 14 Ferment for 40 minutes. Sprinkle rye flour on the surface when fermentation is complete.

    

15. 15 Bake with oven temperature of 200℃ for 30 minutes and 200℃ for 30 minutes.