Main ingredients:
Bread flour: 280g; Whole wheat flour: 120g; Yeast: 4g; Salt: 4g; Egg: 1 (50g); Milk powder: 15g; Cocoa powder: 10g; Water: 235g; Brown sugar: 40g; Butter: 25g.
Auxiliary materials:
Mixed dried fruit: appropriate amount.
Surface decoration:
Black sesame seeds: appropriate amount; Instant oatmeal: appropriate amount; Roasted melon seeds: appropriate amount.
Taste: fruity; Process: baked; Time: several hours; Difficulty: ordinary.
Detailed steps for cooking Whole Wheat Brown Sugar Nut Bread
First, measure the brown sugar and water, reserving 10% of the water. I used block brown sugar, which was a bit hard, so I mixed the brown sugar with 90% of the water, heated it to melt, and let it cool for later use.
Add bread flour, whole wheat flour, milk powder, cocoa powder, sugar, salt, yeast, cooled brown sugar water, and egg (at the bottom, covered by flour) to the bread bucket.
Knead the dough in the bread machine, observe the softness and hardness of the dough during the kneading process, and then decide whether to add the remaining 10% of the water. I used all of my water. After one kneading program is finished, check the dough, which should be able to stretch out a relatively thick film.
Add softened butter and continue kneading the dough.
After running a kneading program, check the dough, which should be able to stretch out a large, thin film.
After kneading the dough, shape it and put it in a container, cover it, and let it ferment in a warm place.
The fermented dough should be about 1.5-2 times larger than its original size.
After deflating the dough, divide it into two equal parts, knead them into balls, and let them rest for 15 minutes under plastic wrap.
While the dough is resting, prepare the nuts for filling according to personal preference. I used chopped dates, dried cranberries, raisins, roasted walnuts, and dried longan, and mixed them together.
Roll out the rested dough into a rectangular sheet.
Flip it over and press down the bottom edge.
Spread a layer of mixed nuts on top.
Roll it up from top to bottom.
Pinch the seam tightly.
Prepare some mixed grains for surface decoration. I used instant oatmeal, black sesame seeds, and roasted melon seeds, and mixed them together.
Place the bread seam side up, brush the top with water or egg wash, and stick the mixed grains to the bottom.
Place the two bread doughs on a baking sheet.
Let them ferment for the final time in a warm and humid place. I put them in an oven with a low-temperature fermentation function, set the temperature to 35 degrees, and put a bowl of warm water in the oven to increase humidity. This is the dough after the final fermentation.
Preheat the oven to 180 degrees Celsius, and bake the bread on the middle rack with both top and bottom heat for 25 minutes.
Take out the baked bread promptly and let it cool on a wire rack.
Slice and enjoy the nutritious and delicious bread.
