Exclusive Black Whole Wheat Nut Large Rye Bread

5g of baking powder, 30g of white sugar, 2 free-range eggs.

Warm 140g of milk. (Prepared 150g, actually used 140g)

2g of salt.

25g of butter.

350g of black whole wheat flour.

Put salt, sugar, and baking powder into the flour, and crack in the free-range eggs.

Stir a few times with chopsticks first.

Pour in warm milk and mix well.

Add the butter while it is warm.

Knead by hand a little longer so that the butter is fully absorbed.

Knead into a smooth dough of medium softness, and let it ferment in a warm place.

Nuts in moderation, actually used 9 bags. One rye bread used four and a half bags.

The well-fermented dough.

Take half, degas, and shape into a round.

Roll it into a sheet about 0.8 cm thick, and sprinkle with your favorite nuts and dried fruits.

Roll up from the bottom to the top.

Be sure to roll it tightly.

Pinch both sides tightly, with the sealed side facing down.

Place in the oven for a second proofing.

Baked rye bread.

Additionally, prepare two egg yolks and beat them. They will be used later to brush the surface of the rye bread. (The egg whites have been mixed with boiling water to make egg water.)

Brush a layer of egg yolk on the bread.

Evenly sprinkle a layer of instant oatmeal.

Use a knife to carve patterns. Preheat the oven to 200.

Bake at 160°C with top and bottom heat on the middle rack for 40 minutes.

Bake for 20 minutes.

Cover with aluminum foil to prevent excessive browning.

Baked for another 20 minutes. Uncovered the foil, and the beautiful dark whole wheat nut bread was done. The house was filled with the buttery aroma.

Let it cool and cut into slices with a serrated knife. The slight sweetness is just right, the aroma of the nuts and the sweet and sour taste of the dried fruits are really delicious.

Finished product.

Finished product.

Finished product.