WHAT YOU NEED

Ingredients

Lithium material formulation: moderate amount
350 grams of high-quality flour
150 grams of low-fat flour
150 grams of wheat flour
50 grams of sugar
7 grams of dry yeast
6 grams of salt
50 grams of hot seed
350 grams of water
20 grams of butter
150 grams of crushed walnuts
150 grams of raisins
Beer dough: in moderation
270 grams of black beer
150 grams of rye flour
8 grams of dry yeast

How TO MADE European beer bread

Steps 1 to 4

1. The dry material and the wet material are mixed until the surface is smooth and elastic, and then the butter is mixed until the dough can be pulled out of the membrane.

2. Remove half of the dough, stir evenly with the crushed walnuts and raisins, at room temperature, basic fermentation for 40 minutes.

3. The dough with the nuts is divided into 100 g/piece, the basic dough is divided into 80 g/piece, rolled and loosened for 30 minutes.

4. Open the basic dough into a circle and wrap it in nut dough.

Steps 5 to 8

5. Squeeze the interface.

6. Put in a pan and ferment for 50 minutes at 30°C, 75% humidity.

7. Brush the beer paste evenly on the surface with a brush.

8. Spread the black wheat flour.

Steps 9 to 12

9. Put in the oven, heat up to 200°C, lower to 200°C, spray steam and bake for 30 minutes.

10.