Homemade Large Loaf

Follow the order of liquid first, then powders. Put the ingredients into the bread machine's inner bucket, place the salt and sugar diagonally, bury the yeast in the flour, knead into a dough, and let it rest for 10 minutes.

Continue with a kneading procedure; for large bread, there is no need to knead until the gluten is fully developed.

Take it out and place it in a freshness-preserving container to ferment until it doubles in size.

Take out the well-fermented dough, knead to release the air, and divide it into two halves.

Take a piece of dough and roll it into a rectangle.

Various nuts are pre-roasted and ready, half of them placed on the dough, leaving some space at the edges.

Roll up.

Finish everything, and place it on the baking tray for a second fermentation.

After fermentation, it became more than 1.5 times bigger than before.

Make a diagonal cut on the surface with a sharp knife, and brush on the egg yolk mixture.

Sprinkle black sesame seeds.

Place it in a preheated oven, middle rack, bake at 160°C with both top and bottom heat for 40 minutes. Check in the middle of baking and cover with aluminum foil if needed.

Slice it and eat, with a firm texture and a chewy, nutritious taste.