Main Ingredients:
Old Dough: 100g; High Gluten Flour: 250g; Whole Wheat Flour: 50g; Cheese: 60g; Salt: 1g; Yeast: 2g; Black Sugar: 40g; Water: 180g; Egg White: as needed; Wheat Germ: 40g.
Additional Ingredients:
Pumpkin Seeds: 20g (Nut 2); Flaxseeds: 20g (Nut 1); Sunflower Seeds: 20g (Nut 1).
Flavor: Sweet and Salty; Technique: Baking; Time: Several Hours; Difficulty: Easy.
Detailed Steps for Making Black Sugar Nutritional Bread (Old Dough Method)
First, dissolve 150g of black sugar in warm water. Roast sunflower seeds and pumpkin seeds in a 150-degree oven for 6-7 minutes.
Old Dough: To make the old dough, knead 125g of high gluten flour, 1.5g of yeast, 1g of salt, and 75g of cold water into a smooth dough. Place it in a bowl, cover with plastic wrap, and let it ferment at room temperature until doubled in size. Alternatively, you can use the cold fermentation method by making the dough the night before and using it the next night, which is suitable for working individuals. Any unused dough can be divided into 50g portions and stored in the freezer for future use. This recipe only uses 100g, so you can freeze the extra dough for later use.
Soften the cheese at room temperature.
Flaxseeds
Sunflower Seeds
Pumpkin Seeds
Wheat Germ
Except for the nuts, all other ingredients (including wheat germ) are mixed in the dough bucket until fully incorporated (I used 150g of melted black sugar and added 30g of water based on the flour’s water content). Once the dough reaches the fully expanded stage, add Nut 1, knead briefly, and mix. Place the kneaded dough in a bowl, cover with plastic wrap, and let it rise until doubled in size.
Doubled in size
Remove the dough after the first rise, deflate, and let it rest for 15 minutes.
Resting
Prepare for the second rise, divide the dough into three portions, shape each portion into an olive shape, brush the surface with egg white, and coat with seeds.
Coating with seeds (Nut 2)
Coating with seeds
Second rise of the bread, place a pan of hot water in the oven, set the mode to fermentation, and let it rise until 1.5 times in size.
After the second rise, make a few cuts on the bread, you can make them deeper, mine were too shallow.
Baking: Bake at 180 degrees for 20-25 minutes. Adjust according to personal preference.
Finished Product
Finished Product
Finished Product
In the morning, I cut the bread into small pieces, baked at 180 degrees for 5 minutes, and the surface was crispy and delicious.
