WHAT YOU NEED

Ingredients

155 grams of high-quality flour
65 grams of whole wheat flour
11 grams of wheat germ powder
7 grams of milk powder
One gram of yeast.
Dried grape yeast 90 grams
40 grams of nuts
70 grams of raisins
25 grams of wheat germ powder
18 grams of fine sugar
3 grams of salt
135 grams of water
18 grams of unsalted butter

How TO MADE Nutmeg bread

Steps 1 to 4

1. Shred the walnuts, boil the raisins (or the rum) until the soft, dried water is ready.

2. The dough is kneaded with oil to the expansion stage and left to ferment in a warm place.

3. The dough is fermented to 2.5 times its size.

4. Divide the fermented dough into 6 equal parts of small dough, roll the back cover on the preservative film loose, loose until pressing the dough with your finger, the notch does not bounce back represents loose completion.

Steps 5 to 8

5. Take a loose piece of dough and press it with your palm and use a dough stick to make small circular slices that are slightly thicker in the middle.

6. Turn the lid upside down and wrap it in the right amount of crushed walnuts and raisins, slowly squeezing the lid to the middle.

7. The dough is placed on the table with the mouth facing down and gently kneaded into a thick, even rectangle with a kneading stick.

8. Fold the dough from one end to the other.

Steps 9 to 12

9. The other end is folded in the middle to form a pillow.

10. Sprinkle some clear water on the surface of the folded dough (or roll it on a clean wet cloth to wet it) and evenly wrap the embryo powder.

11. The dough is poured downwards into the pan with the baking paper.

12. Put the dough in the oven and turn on the fermentation function to ferment to twice the size.

Steps 13 to 16

13. On a well-fermented dough, quickly cut two slices with a sharp knife.

14. Preheat the oven to 190 degrees and lower it to 180 degrees, put the pan in the oven and bake.

15. It is baked until the surface of the dough turns a beautiful golden yellow, and it is used for about 20 minutes.

16.

Handy cooking tips

　　If the yeast is not used, the weight of the yeast needs to be increased to 111 grams, which increases the time of basic fermentation and the time of final fermentation.When opening the filling with a noodle stick, the force should be moderate, paying attention to the nut crumbs breaking the noodles.When cutting a knife, use a sharp blade, the blade I used this time wasn't sharp enough, so the cut wasn't pretty enough.The fermentation time will also vary due to the different temperature and humidity in different regions. Judging by the actual situation, the surface fermentation is completed without shrinking by inserting a finger into the dough.When the middle is loose, it takes longer than when the whole yeast is made, so be patient.