Brown sugar oat Walnut Bread(hong tang yan mai he tao mian bao )

Brown sugar oat Walnut Bread

Introduction:

"Rough appearance, soft heart!"

Production steps:

Step 1: put the water, brown sugar, egg and yeast into the bread barrel, stir for one minute, and let it stand for two minutes. Then add the cooled soup seed, high flour and rye flour, stir for one minute, then add the chopped walnuts, oats and salt, knead for 20 minutes, and then add butter, knead for 20 minutes. Take out the bread barrel, cover with wet cloth, ferment at room temperature for about one and a half hours, ferment to about 2.5 times the size, take out, exhaust, divide into two parts, wake up for 10 minutes.

Step 2: take a dough and roll it out.

Step 3: fold from one end.

Step 4: fold the other end as well.

Step 5: roll and fold from one end in the same way.

Step 6: fold the other end as well.

Step 7: then put the baking tray into the oven, put hot water on the bottom, and ferment for about one hour.

Step 8: then use a blade to make a few cuts on the top, preheat the oven at 190 degrees, heat up and down, bake the middle and lower layers for 20 minutes, cover the tin foil halfway.

Materials required:

Soup: 100g

Rye flour: 50g

GAOJIN powder: 220g

Oats: 20g

Walnut: 25g

Egg: 52g

Water: 50g

Brown sugar: 45g

Yeast: 3 G

Salt: 2G

Butter: 20g

Note: 1, soup is 100 grams of water and 20 grams of flour heated to about 65 degrees, the flour gelatinization, so that better water absorption flour, bread made more soft. 2. The oats I added are not instant oats. Of course, it's OK to use instant oats.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Hong Tang Yan Mai He Tao Mian Bao