Whole Wheat Nut Bread

Flavor: Nutty; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Steps to Make Whole Wheat Nut Bread

Add bread flour and water to a milk pan.

Stir until there are no lumps.

Heat on low heat and stir while heating to prevent the bottom from burning. When the flour becomes a paste, remove from heat. Put the tangzhong in a warm place, cover with plastic wrap, and refrigerate until completely cooled. It is better to refrigerate overnight before use.

Add all other ingredients except butter and nuts to a stand mixer bowl.

Knead for about 15 minutes until the dough can be stretched into a thick film.

Add softened butter and continue kneading until the dough can be stretched into a large thin film.

Knead until the dough can be stretched into a large thin film.

Shape the dough and let it rise in a warm place until it doubles in size. This is the risen dough.

Deflate the dough and divide it into four equal parts.

Take one piece of the relaxed dough and roll it into an oval shape.

Press the thin bottom edge after turning it over.

Spread a layer of nuts on top, including dates, walnuts, raisins, and pistachios.

Roll it up from top to bottom.

Pinch the interface tightly and place it with the interface facing down. Shape it into an olive shape.

Place it in a baking pan and let it rise for the final time in a warm and humid place.

The risen dough.

Brush the surface with egg liquid.

Sprinkle with instant oatmeal.

Bake in a preheated 180-degree oven on the middle rack with both top and bottom heat for about 20 minutes.

Take out the baked bread and let it cool on a baking rack until it is slightly warm before sealing and storing.

The finished product.

The finished product.