Oat Nut Whole Grain Bread

Flavor: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.

Detailed Steps for Cooking Oat Nut Whole Grain Bread

Put all ingredients into the chef machine bucket in the order of liquid first, then powder (except pumpkin seeds, sunflower seeds, and dried cranberries);

Turn on the chef machine, mix the ingredients evenly at low speed 1, then knead the dough at high speed 4 for about 12 minutes, add pumpkin seeds, sunflower seeds, and dried cranberries after the dough reaches the expansion stage;

Continue the chef machine to mix pumpkin seeds, sunflower seeds, and dried cranberries with the dough, take out the kneaded dough, roll it into a ball, cover with plastic wrap, and let it ferment at room temperature;

After about 1 hour, when the dough has doubled in size, poke a hole in the middle with a little dry flour-dipped finger. If the hole does not shrink or collapse, the fermentation is complete;

Take out the fermented dough, place it on a silicone mat, deflate it, divide it into 3 equal parts, roll each part into a ball, cover with plastic wrap, and let it relax for about 15 minutes;

After the dough has relaxed, take one portion, roll it into an oval shape with a rolling pin. If the dough does not shrink during rolling, it’s ready. If it shrinks, continue to let it relax;

Roll the flattened dough from one end to the other (start rolling from the longer side), press the dough thin at the end;

Place the seam side down;

Shape the remaining dough in the same way, place on an oiled baking sheet, cover with plastic wrap, and let it ferment again;

After about 45 minutes, when the bread dough has expanded to 1.5 to 2 times its original size, the fermentation is complete;

Sprinkle a little dry flour on the surface, use a bread knife to make a few cuts;

Place the baking sheet in a preheated oven at 180 degrees Celsius and bake for 25 minutes;

After baking, cool on a wire rack before slicing and serving.