Healthy Defense Battle – Nutty Baked Bread without Butter

Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Ordinary.

Detailed Steps for Cooking Nutty Baked Bread without Butter

This is a cute little salty nut bread I made for my mom. Actually, I kneaded it too hard in the end and it hardly rose again–a bit regretful, but it doesn’t affect the taste~~~

Mix the ingredients together and knead for about 20 minutes. I didn’t add water. It’s better to add sesame seeds when the dough is almost kneaded. I covered it with a baking paper and a lid, and let it ferment in a warm place until it doubled in size.

Because the one I made for my mom didn’t contain sugar, I didn’t add milk, sugar, or condensed milk, but added a little more salt instead. (Even if it doesn’t contain sugar, people with high blood sugar should also control their intake~~~)

For making snacks at home, I personally think there’s no need to buy anything special. Enjoying life means using what you have at home. You can add anything you like, such as walnuts, pistachios, sunflower seeds, dates, red bean paste, etc. Savory bread can also add scallions, chives and the like. This time I used about 50g of walnuts, a small handful of pumpkin seeds, and some crab-flavored melon seeds I bought outside. Preheat the oven to 150℃, use upper and lower heat, and bake for 10 minutes in the middle. After it’s completely cooled, chop it up, otherwise it won’t be crispy if it stays in the dough for too long.

Depending on the size of the oven (usually two large ones or four small ones can be baked at a time), the dough can be divided into 150-200g/each. Flatten the dough with your hands, and arrange the air inside in a row, because there is a second fermentation.

Spread the nuts evenly, leaving a good edge to seal. Actually, I didn’t seal it well, and later found out that a few broken nuts were exposed, which looked good and didn’t burn.

My oven is small, and this dough is only about 15cm long and 10cm wide when rolled up, so two can be placed on the baking sheet. I didn’t have so many containers, so I tore off the oil paper and “hid” the dough separately and let it sit for 30 minutes (second fermentation). Before fermentation, brush a layer of egg yolk liquid, then coat it with oatmeal (instant oatmeal that can’t be finished at home), and cut a few slits on the surface.

When the second fermentation is almost over, preheat the oven to 190℃ for 10 minutes. When it “dings”, you can throw the fermented bread on the baking sheet into the oven~~~190℃—upper and lower heat—middle layer—25 minutes!

Remember to come and check your results from time to time! The temperature of each oven is different, and the position of the heating tube is also different. In my oven, the bread first turned color in the left front. So according to the degree of ripeness, change the position of the baking sheet or the position of the bread.

Show off your results~~~Hey, what if you can’t buy butter? Can’t you make the food you want to make? Our kitchen war will continue!—–The small snack in the last photo is called “GRISSINI breadsticks” in the baking book, and I made a copycat version. I’ll write about it next time. I wish you all can make your own creations and share them with everyone. Thank you for reading my first food report.