How to make germ walnut bread
Material preparation:Dryness: 155 g high-gluten flour, 65 g whole wheat flour, 11 g wheat germ powder, 7 g milk powder, 1 g instant yeast, 18 g fine sugar, 3 g salt.Moisture: 90 grams of raisin fermented water, 135 grams of water, 18 grams of unsalted butter.Filling: 40 grams of walnuts, 70 grams of raisins.Decoration: 25 grams of wheat germ powder
Chop walnuts, soak raisins in water (or rum) until soft and drain the water for later use
Use the post-oil method to knead the dough to the expansion stage and leave it in a warm place to ferment
The dough rises to 2.5 times its size
Divide the fermented dough into 6 equal pieces of small dough. After rounding, cover with plastic wrap to relax, and relax until the dough is pressed with your fingers. The dents do not spring back, which means the relaxation is complete.
Take 1 piece of loose dough and press it with your palm, and use a rolling pin to roll it into a small round piece with a thickness in the middle and slightly thinner around the edges.
After turning it over, with the mouth facing upwards, pack an appropriate amount of chopped walnuts and raisins, and slowly pinch the mouth towards the middle.
Put the dough on the table with the mouth down, and gently roll it into a thick and uniform rectangle with a rolling pin
Fold the rolled dough from one end to the middle
Fold the other end in the middle to make a pillow shape
Spray some clean water on the surface of the folded dough (or roll it on a clean damp cloth to moisten it), and evenly coat the germ powder
Place the dough on a baking sheet lined with parchment paper.
Put the dough in the oven and turn on the fermentation function to ferment to 2 times the size
Use a utility knife to quickly cut 2 oblique cutting edges on the fermented dough
Preheat the oven to 190 degrees on the upper heat and 180 degrees on the lower heat, put the baking tray in the oven and bake
Bake until the surface of the dough is beautifully golden, it takes about 20 minutes