Whole wheat walnut bread

　　Today is the last working day of 2012, the sun is shining after the rain and snow.Although the temperature will be below zero, after breakfast and going to work, the heart must be warm.Farewell to the strange 2012, welcome to the brand new 2013, here with all the friends who walked through 2012 say happy new year, wish everyone to eat well and be healthy in the new year! What did you eat in the morning on the last day of 2012? My breakfast today was whole wheat walnut bread + jam + milk.Although the image of the baker's version of the drip whole wheat walnut bread is a bit crude, the whole wheat bread is originally a simple and simple bread, with corn, cassava and walnut flavor, combined with the warmth of red sugar, which is the most suitable for winter breakfast.

WHAT YOU NEED

Ingredients

High strength powder 320 grams
Whole wheat flour (including wheat flour) 80 grams
45 grams of red sugar
4 grams of salt
16 grams of milk powder
5 grams of instant yeast
5 grams of salt
16 grams of milk powder
80 grams of cream
195 grams of water
30 grams of butter
100 grams of walnuts

How TO MADE Whole wheat walnut bread

Steps 1 to 4

1. Add the ingredients other than buttermilk, i.e. dry yeast, start the dough and knead the dough for 10 minutes and knead it into a dough;

2. Turn off the machine for half an hour, let the dough fully soak for moisture absorption, after soaking add the dry yeast; start the dough and dough grinder again, add softened butter after running;

3. Start the loose soft bread grinder and run until the warning sound sounds, and the dough is basically kneaded to the expansion stage and placed into the walnut kernel;

4. After five minutes of running, the walnuts are basically kneaded into the dough; entering the first fermentation stage;

Steps 5 to 8

5. At the end of the first fermentation, the power is switched off, the dough is removed, the stirring rod is removed, the exhaust is removed, and the package is placed in the barrel after slightly forming.

6. The power supply is connected to continue the second fermentation, and the baked bread can be removed and dried until the baking run is over.

7.