Whole Wheat Nut European Bread
This whole wheat European-style bread is studded with a mix of blackcurrants, cranberries, pistachios, hazelnuts, and pine nuts for a hearty, nutty texture.
Histoire
Baked until golden and dusted with flour, the loaf offers a satisfying crumb and a rich aroma. Sliced for breakfast, each bite reveals the colorful mix of dried fruits and crunchy nuts, making for a wholesome start to the day.
Ingrédients
Whole wheat flour
130g
Milk
75g
Butter
12g
Milk powder
5g
Yeast
3g
White sugar
10g
Salt
3g
Blackcurrant dried fruit
20g
Cranberry dried fruit
10g
Pistachio kernels
20g
Hazelnut kernels
10g
Pine nut kernels
10g
Instructions
1
Step 1
Place all ingredients except the nuts and butter into the bread machine, and start the dough kneading program.
2
Step 2
After the first dough kneading program ends, add the butter, and start the dough kneading program once more.
3
Step 3
Let the kneaded dough rise until doubled in size.
4
Step 4
Shape the risen dough into a ball, cover with plastic wrap and let rest for 10 minutes.
5
Step 5
Roll out into a rectangular sheet.
6
Step 6
Spread the nuts on top.
7
Step 7
Roll up starting from the bottom.
8
Step 8
Pinch the seam well and shape into a long strip.
9
Step 9
Place seam side down and spray a little water on top.
10
Step 10
Place into the oven, start the oven’s fermentation function, and let ferment for 40 minutes.
11
Step 11
Score the surface of the fermented loaf several times and sift high‑gluten flour over the top.
12
Step 12
Preheat the oven to 180°C and bake in the middle rack for about 20 minutes.
13
Step 13
The bread is done.
14
Step 14
Slice it up; the nuts are visible in each slice and the crumb structure is very good.
15
Step 15
Enjoy a slice for breakfast and be happy all day 😊
