Brown Wheat Kumquat European Bread

Flavor: Original; Process: Baking; Time: Several hours; Difficulty: Simple.

Detailed Steps for Cooking Brown Wheat Kumquat European Bread

Soak the black currants and raisins in warm water in advance, drain and set aside. Cut the kumquats into small pieces.

Weigh the ingredients and set aside.

Dissolve the yeast powder in the milk (as per the amount) and pour it into the flour.

Add milk and start kneading the dough.

After the dough is formed, add salt and continue kneading. (Adding salt later avoids direct contact between salt and yeast powder, which affects activity.)

Knead the dough into a smooth ball, cover it with plastic wrap, and let it ferment in a warm place.

Ferment until it doubles in size.

Place the dough on a mat and deflate it. Divide it into 4 equal portions. Take one portion and roll it into a long strip.

Spread a layer of prepared dried fruit on top and press it down slightly.

Roll it up tightly from one end to the other, making sure it is tightly rolled to avoid hollow spaces after baking.

Shape it into an oval shape and seal it tightly with the seam facing down.

Repeat the process and place them on a baking sheet (brush the surface with a layer of cooking oil to prevent drying).

Ferment again until it doubles in size.

Sift a layer of flour on top, and create a pattern according to personal preference by cutting a few slits with a sharp blade.

Preheat the oven: 175 degrees Celsius on top and 160 degrees Celsius on the bottom, bake for 20 minutes, and remove from the oven to cool.

Finished product.

Soft and fluffy~~~

Take a bite, and the natural wheat fragrance lingers between your teeth~~~

Accompanied by the fragrance of kumquats and dried fruit, it’s super delicious!

No oil, no sugar!

Low-fat and healthy!