This whole wheat European-style bread is studded with a mix of blackcurrants, cranberries, pistachios, hazelnuts, and pine nuts for a hearty, nutty texture.
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.
Place all ingredients except the nuts and butter into the bread machine, and start the dough kneading program.
After the first dough kneading program ends, add the butter, and start the dough kneading program once more.
Let the kneaded dough rise until doubled in size.
Shape the risen dough into a ball, cover with plastic wrap and let rest for 10 minutes.
Roll out into a rectangular sheet.
Spread the nuts on top.
Roll up starting from the bottom.
Pinch the seam well and shape into a long strip.
Place seam side down and spray a little water on top.
Place into the oven, start the oven’s fermentation function, and let ferment for 40 minutes.
Score the surface of the fermented loaf several times and sift high‑gluten flour over the top.
Preheat the oven to 180°C and bake in the middle rack for about 20 minutes.
The bread is done.
Slice it up; the nuts are visible in each slice and the crumb structure is very good.
Enjoy a slice for breakfast and be happy all day 😊
Pain moelleux et duveteux garni de porc effilé salé, une friandise prisée des boulangeries chinoises. Le levain liquide donne à la mie une tendreté riche et légèrement acidulée qui équilibre la viande séchée salée et légèrement sucrée. Parfait pour le petit-déjeuner ou en collation de l'après-midi.
Ces wotou multicolores sont des petits pains à la farine de maïs cuits à la vapeur, farcis d'un sauté savoureux de porc et de légumes variés. La pâte combine de la farine de maïs, de la farine de haricots et de la farine de millet avec un peu de farine de blé pour une texture plus souple.